Sweet Potato Curry with Basil Jasmine Rice Recipe

I absolutely love how comforting and vibrant this Sweet Potato Curry with Basil Jasmine Rice Recipe turns out every single time. The sweet potatoes get beautifully tender, soaking up that creamy coconut milk, while the fresh basil-infused jasmine rice adds the perfect fragrant touch. I find it’s just the kind of dish that feels both homey and a little special, so it’s great for a cozy weeknight dinner or even a weekend lunch that impresses without much fuss.

When I first tried this recipe, I was surprised by how the combination of spices, fresh herbs, and veggies creates a flavor-packed meal that’s also super nourishing. You’ll find that making the curry isn’t tricky at all, and the way the rice and curry play off each other just sings with every bite. Plus, it’s ready in about 30 minutes, which feels like a win when you’re juggling a busy schedule but still want a delicious homemade meal.

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Ingredients You’ll Need

Each ingredient in this Sweet Potato Curry with Basil Jasmine Rice Recipe works harmoniously to create layers of texture and flavor. When you shop, look for fresh basil and tender sweet potatoes to make the dish shine.

• Jasmine rice: Aromatic and slightly sweet, jasmine rice is perfect for soaking up the curry sauce.
• Fresh basil: This adds a bright, herbal aroma that really makes the rice stand out.
• Onion or shallots: Choose whichever you prefer; shallots give a subtle sweetness.
• Garlic and ginger: Essential for building the base flavor with a little zing and warmth.
• Small hot chili: Adjust to your heat preference for a gentle kick or more fire.
• Sweet potato: Cubed and tender, they’re naturally sweet and mellow in the curry.
• Crimini or button mushrooms: They add earthiness and a meaty texture to the dish.
• Coconut milk: Creamy and rich, it ties the curry flavors together beautifully.
• Green onions: Fresh and crisp for a nice textural contrast.
• Red cabbage: Thinly sliced for color, crunch, and sweetness.
• Fresh cilantro (optional): Adds an extra burst of herbal freshness if you enjoy it.
• Rice vinegar and lime juice: A splash of acid to brighten all the flavors.
• Agave or sweetener of choice: Balances the spicy and savory notes with subtle sweetness.
• Soy sauce, tamari, or coconut aminos: Adds umami depth and saltiness.
• Tahini: Provides a creamy richness and a slight nutty undertone.
• Salt and black pepper: To season perfectly to your taste.
• Toasted sesame seeds (optional): A lovely crunchy garnish that adds nuttiness and visual appeal.

Variations

I love to mix things up a bit with this Sweet Potato Curry with Basil Jasmine Rice Recipe depending on what’s in season or my mood. Feel free to swap ingredients or adjust the spice level to make it yours.

• Protein boost: I sometimes add chickpeas or tofu cubes to make it more filling for a complete meal.
• Veggie swaps: Swap mushrooms for eggplant or bell peppers for a different texture and taste.
• Spice adjustment: If you prefer it milder, just reduce or leave out the chili.
• Nut-free option: Skip the tahini and use coconut cream for creaminess instead.

How to Make Sweet Potato Curry with Basil Jasmine Rice Recipe

Step 1: Cook the Basil Jasmine Rice

Start by putting 2 cups of jasmine rice and 3.5 cups of water into a medium saucepan. Bring it to a boil, then reduce to low heat and cover. Let it simmer gently for about 10 to 20 minutes — depending on your rice brand — until the water’s absorbed and the rice is wonderfully fluffy. When it’s done, stir in a ¼ teaspoon of salt and ¼ cup of chopped fresh basil. This little trick of folding basil right into the rice is what took me by surprise; it adds such a fresh lift to the whole dish.

Step 2: Sauté the Aromatics

While the rice cooks, heat a tablespoon of medium-high heat oil in a frying pan or skillet. Toss in diced onion (or shallots), chopped garlic, peeled and chopped ginger, and finely chopped chili. Sauté over medium heat until everything softens and begins to brown slightly — but watch carefully to avoid burning those garlic and ginger pieces. This step is crucial because it builds the foundation of that rich curry flavor.

Step 3: Add Sweet Potato and Mushrooms

Next, add the cubed sweet potato and sliced crimini or button mushrooms to the pan. Stir everything well so the veggies get coated with the flavorful base you just cooked. Cover the pan and let it cook for 2 to 3 minutes — this helps the mushrooms release their juices and the sweet potatoes start softening. You’ll notice the mushrooms shrinking and the sweet potatoes lose some of their firmness; that’s your cue to move on.

Step 4: Pour in Coconut Milk and Veggies

Pour in the can of coconut milk along with 1 cup of thinly sliced red cabbage and the bunch of chopped green onions. Put the lid back on and let the curry simmer gently for another 3 to 4 minutes until the cabbage softens. This brings beautiful creaminess and color to your curry, and the cabbage adds a slight crunch that makes the dish more interesting.

Step 5: Stir in Remaining Ingredients and Season

Now, stir in the rest of your ingredients – chopped fresh basil (aside from what’s in the rice), cilantro if using, rice vinegar, agave or sweetener, fresh lime juice, soy sauce or tamari, tahini, salt, and black pepper. Give everything a good mix and taste as you go to strike your perfect balance. Sometimes I find I like adding a little extra lime juice or soy sauce to brighten and deepen the flavors.

Step 6: Serve with Toasted Sesame Seeds

Serve the luscious curry over a bed of basil jasmine rice and sprinkle with toasted sesame seeds, if you have them on hand. I also love to drizzle a bit more tahini over the top sometimes for a rich, nutty finish. Dig in while it’s warm and let those flavors make your weeknight a little more exciting.

How to Serve Sweet Potato Curry with Basil Jasmine Rice Recipe

Garnishes

I usually top the curry with freshly chopped cilantro and a sprinkle of toasted sesame seeds. Sometimes, I like to add a small drizzle of extra tahini for creaminess. These little touches really brighten the dish and make each bowl feel thoughtfully finished.

Side Dishes

For sides, a simple cucumber salad or some roasted cauliflower pairs beautifully. I also enjoy serving it alongside naan bread or crispy papadums to scoop up the curry and rice. This combo makes family dinners feel like a little celebration without much effort.

Creative Ways to Present

When I’ve had guests over, I grab some bright bowls and garnish with edible flowers along with the usual herbs and seeds. Serving the curry layered in a shallow dish with rice beside it creates a colorful, inviting plate. Adding a wedge of lime on the side invites everyone to add a fresh zing to their meal.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, making it perfect for a tasty next-day lunch. Just keep the rice and curry stored together for easy reheating.

Freezing

I’ve frozen the curry without the rice very successfully — scoop it into freezer-safe containers or bags, then thaw overnight in the fridge before reheating. I prefer freezing the curry alone because jasmine rice can get a bit mushy after freezing and thawing.

Reheating

When reheating, gentle stovetop warming with a splash of water or coconut milk helps revive the creamy texture without drying it out. Microwave works too but just heat in short bursts and stir between intervals. For the rice, fluff it up with a fork before serving.

FAQs

Final Thoughts

This Sweet Potato Curry with Basil Jasmine Rice Recipe has become one of my go-to comfort meals when I want something satisfying, colorful, and relatively simple to pull together. The freshness of the basil combined with the cozy sweetness of the potatoes and the creamy coconut milk curry is a combo that always brings a smile to the table. I hope you enjoy making it as much as I do — it feels like sharing a little warmth from my kitchen to yours.

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