Sweet Potato Curry with Basil Jasmine Rice Recipe

I absolutely love this Sweet Potato Curry with Basil Jasmine Rice Recipe because it strikes the perfect balance between cozy comfort food and vibrant fresh flavors. The creamy coconut milk hugs tender sweet potatoes and mushrooms, while the fragrant basil in the jasmine rice adds a delightful herbal twist that makes each bite sing. It’s one of those dishes that’s as satisfying on a weeknight dinner table as it is for weekend meal prep — and I’m always amazed at how quickly it comes together!

When I first tried this combo, I discovered how beautifully the sweetness of the potatoes pairs with the subtle spice from fresh chili and ginger, and the hint of tang from lime and rice vinegar. You’ll find that this Sweet Potato Curry with Basil Jasmine Rice Recipe is not only bursting with flavor, but also super nourishing and colorful, which makes it a winner every time I want a dish that’s both hearty and healthy.

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Ingredients You’ll Need

These ingredients come together to build layers of fresh, comforting flavor. You’ll want to pick sweet potatoes that are firm and vibrant, and fresh herbs like basil really make this dish sing. The jasmine rice is the perfect floral-accented base, and coconut milk adds that luxurious creaminess everyone’s craving.

• Jasmine rice: Aromatic and slightly floral, the perfect rice for fragrant curry bowls.
• Salt: Enhances the sweet and savory flavors throughout the dish.
• Fresh basil: Adds a fresh, sweet herbaceous note to both the rice and curry.
• Onion or shallots: Provides a savory base when sautéed until soft and golden.
• Garlic cloves: A must for that punch of aromatic depth.
• Fresh ginger: Zesty with a little heat, ginger brings warmth and brightness.
• Small hot chili: Adjust this based on your heat preference — or omit for milder curry.
• Sweet potato: The star ingredient delivering natural sweetness and creamy texture.
• Crimini or button mushrooms: Adds earthiness and umami to the curry.
• Coconut milk: Makes the curry luxuriously creamy and rich.
• Green onions: Fresh and crunchy contrast to tender veggies.
• Red cabbage: Adds color and a slight crunch; thinly sliced for quick softening.
• Fresh cilantro: Optional, but brightens up the dish with its fresh, citrusy notes.
• Rice vinegar: Balances sweetness and adds bright acidity.
• Agave or sweetener of choice: Enhances the natural sweetness and balances the heat.
• Fresh lime juice: Adds zesty freshness; you can skip and just increase the vinegar if preferred.
• Soy sauce, tamari, or coconut aminos: Adds savory depth and saltiness.
• Tahini: Adds a creamy, nutty flavor that elevates the sauce beautifully.
• Black pepper: For seasoning and a little subtle heat kick.
• Toasted sesame seeds: Optional garnish for added texture and nutty flavor.

Variations

I like to make this Sweet Potato Curry with Basil Jasmine Rice Recipe my own depending on what’s in the fridge or pantry. Feel free to swap veggies or adjust the spice level—it really welcomes your creativity!

• Veggie Swap: I’ve swapped sweet potato for butternut squash or pumpkin in the fall, which still gives that wonderful creaminess and sweetness.
• Heat Level: When I want it spicier, I add an extra chili or a dash of chili flakes; for mild, I just leave it out.
• Protein Addition: Sometimes I toss in chickpeas or tofu for extra plant protein, which my family loves.
• Nut Allergy Friendly: Skip the tahini if you’re nut-sensitive or swap it for sunflower seed butter for a similar creamy texture.

How to Make Sweet Potato Curry with Basil Jasmine Rice Recipe

Step 1: Cook the Basil Jasmine Rice

Start by rinsing 2 cups of jasmine rice under cold water until the water runs clear – this keeps it fluffy, not sticky. Combine the rice with 3.5 cups of water in a medium saucepan, bring it to a boil over high heat, then reduce to low heat and cover. Let it simmer gently for about 10-20 minutes until all the water is absorbed. When it’s done and fluffy, stir in ¼ teaspoon of salt and ¼ cup of fresh chopped basil to infuse that delicate herbal aroma throughout.

Step 2: Prepare the Flavor Base

While the rice is cooking, heat a tablespoon of oil on medium heat in a large skillet or pan. Add diced onion (or shallots), chopped garlic, fresh ginger, and finely chopped chili. Sauté gently until everything softens and begins to brown—watch closely so nothing burns, as that will bring bitterness. This step is where the curry gets its deep, savory foundation.

Step 3: Add Vegetables and Coconut Milk

Toss in the cubed sweet potato and sliced mushrooms. Stir to coat them well in the fragrant base, then cover and let cook for 2-3 minutes until the mushrooms release their moisture and start browning slightly. Next, add the coconut milk, thinly sliced red cabbage, and chopped green onions, cover again and simmer for another 3-4 minutes until the cabbage softens, and sweetness melds into the sauce.

Step 4: Season and Finish

Now comes the fun part—stir in chopped basil, fresh cilantro (if you’re using it), rice vinegar, agave or your preferred sweetener, lime juice, soy sauce or tamari, tahini, salt, and black pepper. Mix everything thoroughly and taste to adjust seasoning — sometimes I like it a bit zestier or sweeter, so feel free to play with these flavors until it feels just right. Your curry should be creamy, balanced, and bursting with fresh herbaceous notes.

Step 5: Serve and Garnish

Dish out generous scoops of the fragrant basil jasmine rice, ladle the sweet potato curry over the top, and sprinkle with toasted sesame seeds for that final little crunch and nuttiness. If you’re feeling indulgent, drizzle some extra tahini on top—it adds a rich, creamy finish that’s absolutely divine.

How to Serve Sweet Potato Curry with Basil Jasmine Rice Recipe

Garnishes

I love topping this curry with toasted sesame seeds for crunch and an extra drizzle of tahini for creaminess. Fresh cilantro leaves or extra basil make it feel bright and fresh, and sometimes I add a wedge of lime on the side to squeeze over right before eating—it wakes everything up beautifully.

Side Dishes

This curry is quite filling on its own, but for special meals, I like to pair it with simple cucumber salad or some crunchy pickled veggies. A light papadam or naan bread works well too if you’re craving something to scoop the curry up with.

Creative Ways to Present

For a special occasion, I like to serve this curry in pretty bowls with colorful garnishes placed artfully on top: think bright purple cabbage shreds, fresh basil leaves, and sesame seeds sprinkled over a generous mound of jasmine rice. A little edible flower here and there can turn this humble curry into a feast for the eyes as well as the palate.

Make Ahead and Storage

Storing Leftovers

I usually store leftover sweet potato curry and basil jasmine rice separately in airtight containers in the fridge. This way, the rice retains its texture and the curry maintains its creaminess. They stay fresh for up to 3-4 days, making it easy to reheat favorites through the week.

Freezing

This curry freezes well—just cool it completely before packing into freezer-safe containers. I recommend freezing the rice separately if you can to preserve its texture, but it’s okay to freeze them together if needed. When frozen, it holds up nicely for up to 2 months.

Reheating

To reheat, gently warm the curry on the stove over low heat, stirring occasionally and adding a splash of water or coconut milk if it looks thick. Microwave works too, but stirring halfway through helps heat evenly. Reheat rice separately to keep its fluffy texture. Adding fresh herbs after reheating brightens everything right back up.

FAQs

Final Thoughts

This Sweet Potato Curry with Basil Jasmine Rice Recipe holds a special place in my kitchen because it’s so quick, approachable, and packed with flavor that feels both nourishing and indulgent. I recommend it to friends all the time when they’re craving something comforting yet fresh and full of vibrant veggies. Give it a try—you’ll love the way the bold flavors come together in every silky, cozy bite!

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