Sweet Potato Curry with Basil Jasmine Rice Recipe

I absolutely love this Sweet Potato Curry with Basil Jasmine Rice Recipe because it’s like a warm hug on a plate—comforting, fragrant, and packed with vibrant flavors. The creamy coconut milk blends beautifully with the tender sweet potatoes and earthy mushrooms, while the fresh basil jasmine rice adds a bright, aromatic twist that makes every bite feel special. Whether you’re cooking for a busy weeknight or a relaxed weekend dinner, this recipe delivers satisfying nourishment without a complicated process.

When I first tried this curry, I was amazed at how quickly it comes together—under 30 minutes! You’ll find that the balance of sweetness, heat from the chili, and the tangy brightness from lime and rice vinegar create an irresistible harmony. Plus, the variety of fresh herbs and veggies means it feels wholesome and fresh. If you want a main dish that’s flavorful, easy, and veggie-packed, this Sweet Potato Curry with Basil Jasmine Rice Recipe is definitely worth trying.

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Ingredients You’ll Need

The ingredients for this Sweet Potato Curry with Basil Jasmine Rice Recipe come together in a way that balances creamy, spicy, savory, and fresh notes. When shopping, look for firm sweet potatoes and fresh basil that smells fragrant—this will really boost your curry’s flavor.

• Jasmine rice: The fragrant jasmine rice acts as the perfect bed, especially when infused with basil.
• Fresh basil: Adds a bright, sweet herbal aroma that lifts the whole dish.
• Onion or shallots: For a savory, slightly sweet base and depth of flavor.
• Garlic cloves: Essential for that warm pungency that layers well with ginger.
• Ginger: Provides fresh spice and warmth—peeling and chopping fresh is key here.
• Hot chili: Packs the dish with a gentle heat; adjust to your comfort level.
• Sweet potato: The star ingredient, bringing natural sweetness and heartiness.
• Crimini or button mushrooms: Add earthiness and a meaty texture contrast.
• Coconut milk: Creamy and rich, it mellows the spices beautifully.
• Green onions: Freshness and crunch to brighten the curry at the end.
• Red cabbage: A colorful addition that softens nicely and adds subtle crunch.
• Fresh cilantro (optional): If you love that fresh citrusy-herb kick, don’t skip this.
• Rice vinegar: Adds tang to balance the richness.
• Agave or sweetener of choice: Balances heat and acidity with gentle sweetness.
• Fresh lime juice: Brings a zesty, fresh brightness that wakes up the flavors.
• Soy sauce, tamari, or coconut aminos: Provides salty umami flavor; tamari works great if you want gluten-free.
• Tahini: Adds nutty richness to deepen the curry’s creaminess.
• Salt: To season and enhance all flavors—taste as you go.
• Black pepper: A subtle heat booster.
• Toasted sesame seeds (optional): Great for garnish and a bit of crunch.

Variations

I love that this Sweet Potato Curry with Basil Jasmine Rice Recipe can easily be personalized based on what you love or have in the fridge. I’ve played around with different veggie combos and protein add-ins, so don’t hesitate to make it your own!

• Add Protein: I sometimes toss in chickpeas or tofu cubes to boost protein, and it’s just as delicious.
• Spice Level: Adjust the chili quantity or swap for a milder version if you’re sensitive to heat.
• Veggie Swap: Try adding spinach, bell peppers, or zucchini depending on the season.
• Creaminess: For a richer curry, stir in extra tahini or coconut cream.

How to Make Sweet Potato Curry with Basil Jasmine Rice Recipe

Step 1: Cook the Basil Jasmine Rice

Start by rinsing the jasmine rice under cold water to remove excess starch—that makes the rice fluffier. In a medium saucepan, combine the jasmine rice and water, then bring it to a boil. Once boiling, lower the heat to a gentle simmer, cover the pan, and let it cook undisturbed for about 10 to 20 minutes—this depends on your rice brand, so check the package too.

When the rice is perfectly fluffy and the water is absorbed, stir in a pinch of salt and the chopped fresh basil. This little step infuses the rice with such a lovely, aromatic flavor that pairs beautifully with the curry.

Step 2: Sauté the Base Aromatics

While the rice cooks, heat a tablespoon of medium-high oil in a large pan over medium heat. Add the diced onions (or shallots), chopped garlic, peeled ginger, and finely chopped chili. Cook gently, stirring often, until everything softens and begins browning—about 5 minutes. Keep a close eye so the garlic and ginger don’t burn; low and slow is the way here for the best depth of flavor.

Step 3: Build the Curry Base with Sweet Potato and Mushrooms

Next, add the cubed sweet potato and sliced mushrooms to the pan, stirring to coat all the veggies with the aromatic mixture. Cover the pan and let it cook for 2 to 3 minutes, giving the mushrooms time to release their juices and start browning slightly. This step brings out so much richness—don’t rush it!

Step 4: Add Coconut Milk and Veggies, Then Simmer

Pour in the coconut milk, then stir in the thinly sliced red cabbage and chopped green onions. Cover the pan again, letting the cabbage soften gently for 3 to 4 minutes. Keep the heat on medium to prevent the coconut milk from boiling too hard—just a gentle simmer to meld the flavors and soften the veggies.

Step 5: Stir in the Final Ingredients and Season

Now comes the magic moment—stir in the chopped fresh basil, cilantro (if using), rice vinegar, agave, lime juice, soy sauce/tamari, tahini, salt, and black pepper. Mix everything well and taste to adjust seasoning. I always find a little extra lime juice or soy sauce can brighten and balance it just right.

Once it’s perfect, remove from heat and get ready to serve your flavorful Sweet Potato Curry with Basil Jasmine Rice Recipe.

How to Serve Sweet Potato Curry with Basil Jasmine Rice Recipe

Garnishes

I love topping this curry with a generous sprinkle of toasted sesame seeds—they add a lovely nutty crunch that complements the creamy sauce. For an extra touch, I sometimes drizzle a little more tahini or scatter fresh cilantro leaves to brighten the dish visually and flavor-wise.

Side Dishes

While the curry and basil jasmine rice shine on their own, my family often enjoys this with a simple cucumber salad or some pickled vegetables to cut through the richness. A side of warm naan or crusty bread works well if you want to soak up every bit of the delicious curry sauce.

Creative Ways to Present

For special occasions, I like serving the curry in shallow bowls with the basil jasmine rice molded neatly using a small bowl or cup. Adding a wedge of lime on the side invites guests to customize their citrus kick. A colorful sprinkle of extra herbs and sesame seeds makes the dish photo-worthy and festive.

Make Ahead and Storage

Storing Leftovers

I store leftover Sweet Potato Curry with Basil Jasmine Rice Recipe in an airtight container in the fridge for up to 3 days. I usually keep the rice separate if I can—it helps avoid sogginess and keeps the textures fresh when reheated.

Freezing

This curry freezes beautifully! I portion it into freezer-safe containers (rice separate), and it stays delicious for up to 2 months. Just thaw overnight in the fridge before reheating, and it tastes almost as fresh as day one.

Reheating

To reheat, I prefer warming the curry gently on the stovetop with a splash of water or coconut milk to loosen the sauce. The rice can be microwaved with a damp paper towel over the top to keep it moist. This keeps everything tasting fresh without drying out.

FAQs

Final Thoughts

This Sweet Potato Curry with Basil Jasmine Rice Recipe holds a special place in my kitchen because it’s such a reliable, comforting meal that feels both cozy and fresh. I love how easy it is to whip up and how customizable it can be, so you never get bored. I’m excited for you to give it a try—it’s the kind of dish you’ll want to make again and again, especially when you need a little extra warmth and flavor in your day.

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