Sweet Potato Curry with Basil Jasmine Rice Recipe

I absolutely love sharing this Sweet Potato Curry with Basil Jasmine Rice Recipe because it’s one of those dishes that feels both cozy and a little fancy at the same time. The creamy coconut milk paired with tender sweet potatoes and that fresh burst of basil in the jasmine rice makes it incredibly comforting, yet light and bright. Whenever I make this, it’s a go-to for a nourishing weeknight dinner that also shines when friends come over.

You’ll find that this recipe is super flexible and quick to pull together, making it perfect for busy days or when you want something satisfying without fuss. Plus, the balance of flavors—sweet, spicy, tangy, and herbaceous—keeps everyone at the table asking for seconds. Trust me, once you try this Sweet Potato Curry with Basil Jasmine Rice Recipe, it’ll become a staple in your kitchen like it did in mine.

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Ingredients You’ll Need

Each ingredient in the Sweet Potato Curry with Basil Jasmine Rice Recipe plays a special role, blending creamy, spicy, and fragrant notes that create a memorable dish. When shopping, choose fresh herbs for the best flavor and opt for good-quality coconut milk—it really makes a difference!

• Jasmine rice: I love this rice for its fragrant aroma that perfectly complements the flavors in the curry.
• Fresh basil: Adds a bright, herbal note when stirred into the rice at the end.
• Onion or shallots: Use what you have on hand; shallots are slightly milder and sweeter but both work beautifully.
• Garlic cloves: Essential for adding savory depth to your curry base.
• Fresh ginger: Gives the curry its wonderful zing and warmth.
• Small hot chili: Adjust to your preferred heat level; finely chopping ensures it infuses well.
• Sweet potato: Choose a medium, firm sweet potato that holds shape but becomes tender when cooked.
• Crimini or button mushrooms: Provide umami and texture contrast to the sweet potatoes.
• Coconut milk: Make sure to shake the can and use full-fat for the richest result.
• Green onions: Added near the end for freshness and crunch.
• Red cabbage: Thin slices bring color and a slight crunch that balances creaminess.
• Fresh cilantro (optional): If you love fresh herbs like I do, this is a perfect touch to brighten the curry.
• Rice vinegar: Adds subtle acidity to balance the richness.
• Agave or sweetener of choice: Balances heat and acidity with a gentle sweetness.
• Fresh lime juice: Gives a zesty kick—feel free to tweak based on your taste.
• Soy sauce, tamari, or coconut aminos: For saltiness and umami, use what fits your dietary needs.
• Tahini: Adds a creamy, nutty finish that pairs excellently with sweet potato.
• Salt and black pepper: Basic seasonings to bring all the flavors together.
• Toasted sesame seeds (optional): Great for garnish and a little crunch.

Variations

I like to switch things up a bit depending on what’s in my fridge or my mood—this Sweet Potato Curry with Basil Jasmine Rice Recipe is super adaptable. Don’t hesitate to try variations that suit your tastes or dietary preferences.

• Spice Level: If you love heat, add extra chili or a pinch of cayenne. I sometimes double the chili for a fiery kick that my family adores.
• Protein Addition: To make it more filling, stir in cooked chickpeas or tofu cubes—both soak up the curry flavors beautifully.
• Veggie Swap: Swap out mushrooms for zucchini or bell peppers in season; just add them at similar stages to keep texture balanced.
• Nut-Free Option: Skip tahini and use cashew cream or coconut cream for that rich, creamy finish without nuts.

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 until the water runs clear—this helps get rid of excess starch and prevents a gummy texture. Combine 2 cups of jasmine rice with 3.5 cups of water in a medium saucepan and bring it to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer gently for about 15 minutes or until the water is absorbed and rice is fluffy. When it’s done, stir in a pinch of salt and ¼ cup of chopped fresh basil. That basil infusion in the warm rice is one of my favorite small touches that elevates the dish.

Step 2: Sauté the Aromatics

While the rice cooks, heat a tablespoon of oil over medium heat in a large skillet or wok. Toss in diced onions (or shallots), chopped garlic, fresh ginger, and finely chopped chili. Cook them gently until they’re soft and just starting to caramelize, about 5 minutes. I like to keep a close eye so nothing burns because burnt garlic can turn bitter fast—stir frequently and lower the heat if needed.

Step 3: Add Sweet Potatoes and Mushrooms

Next, add your cubed sweet potato and sliced mushrooms to the skillet. Stir well so they’re coated in the fragrant aromatics. Cover the pan and let them cook for 2-3 minutes; you want the mushrooms to start releasing their moisture and sweet potatoes to soften slightly but not turn mushy. Browning the mushrooms here adds wonderful depth to the final curry.

Step 4: Build the Curry Sauce & Simmer

Pour in the can of coconut milk, then toss in the thinly sliced red cabbage and chopped green onions. Cover again and cook for another 3-4 minutes until the cabbage softens but retains a little crunch. Then stir in the rice vinegar, agave, lime juice, soy sauce, tahini, salt, and black pepper. Mix everything well and taste to adjust seasoning—you might want a little more salt or lime to brighten it up. This is where all those layers come together into that creamy, tangy, slightly sweet curry you’re craving.

Step 5: Serve and Garnish

Spoon a generous amount of the curry over a bed of that fragrant basil jasmine rice. If you have toasted sesame seeds on hand, sprinkle some on top for a subtle nuttiness and crunch. A drizzle of extra tahini or a squeeze of fresh lime juice right before serving really amps up the flavor. Now grab a fork and enjoy the magic you just created!

How to Serve Sweet Potato Curry with Basil Jasmine Rice Recipe

Garnishes

I always top this curry with toasted sesame seeds for that nutty crunch, plus a few extra fresh basil leaves if I have them. Sometimes I drizzle a little extra tahini or a squeeze of lime—those finishing touches really brighten the dish and add visual appeal. For a little heat, a few thin slices of fresh chili can do wonders as well.

Side Dishes

For sides, a simple cucumber salad with a light vinaigrette or some crunchy pickled vegetables pairs beautifully to cut through the richness. My family also loves serving this curry alongside crisp roasted chickpeas or warm naan bread to soak up all the sauce.

Creative Ways to Present

When I’m entertaining, I like to serve the curry in individual small bowls placed on top of banana leaves or large basil leaves for a tropical vibe. You can also layer the curry and rice in clear glass jars for pre-packed lunches or picnics—that way, the vibrant colors really pop and make it extra inviting.

Make Ahead and Storage

Storing Leftovers

I store leftover curry and basil jasmine rice in separate airtight containers in the fridge to keep textures fresh for up to 3 days. When it’s time to eat, reheating them separately helps maintain the rice’s fluffy texture rather than turning mushy.

Freezing

This curry freezes really well, especially without the rice mixed in. Portion it into freezer-safe containers, and it’ll keep up to 2 months. When I defrost, I thaw overnight in the fridge and then gently reheat to keep the veggies tender but not overcooked.

Reheating

I usually reheat the curry in a saucepan over low-medium heat, stirring occasionally and adding a splash of water or coconut milk if it feels too thick. The basil jasmine rice heats well in the microwave or steamed briefly on the stovetop. Avoid overheating to preserve the fresh basil flavor and vibrant colors.

FAQs

Final Thoughts

This Sweet Potato Curry with Basil Jasmine Rice Recipe holds a special place in my kitchen because it’s the perfect balance of simple ingredients turning into something truly delicious. I hope you enjoy making it as much as I do—it’s a dish that effortlessly impresses and feels like a warm hug on a plate. If you’re after a recipe that’s easy, flavorful, and packed with wholesome goodness, this is definitely the one I recommend you try next!

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