Sweet Potato Curry with Basil Jasmine Rice Recipe

I absolutely love how this Sweet Potato Curry with Basil Jasmine Rice Recipe brings together vibrant flavors and comforting textures all in one bowl. The creamy coconut milk blends beautifully with tender sweet potatoes and fresh herbs, making it a perfect dish for chilly evenings or anytime you want something wholesome yet exciting. You’ll find that the fresh basil stirred into the jasmine rice adds a fragrant, slightly sweet touch that complements the spiced curry like a dream.

When I first tried this recipe, I was amazed at how quickly it all came together—less than 30 minutes from start to finish! It’s a fantastic go-to when you want something nourishing without spending hours. Plus, the colorful veggies like crisp cabbage and mushrooms not only add texture but make it feel like a vibrant, healthy feast. Trust me, you’ll want to keep this Sweet Potato Curry with Basil Jasmine Rice Recipe in your regular rotation.

this …

Ingredients You’ll Need

Each ingredient in this Sweet Potato Curry with Basil Jasmine Rice Recipe plays a vital role—from the fragrant jasmine rice to the creamy coconut milk and fresh herbs—so choosing good quality produce makes a real difference here.

• Jasmine rice: This aromatic rice is the perfect base, and soaking in basil at the end adds a lovely fresh note.
• Fresh basil: Adds a sweet, peppery aroma; chop it finely to infuse the rice beautifully.
• Onion or shallots: Provides a mild, sweet foundation when sautéed gently.
• Garlic cloves: Fresh garlic gives that warming depth of flavor everyone loves in curry.
• Fresh ginger: This little root packs zing and helps balance the richness of coconut milk.
• Hot chili: Adjust to your preferred heat level—start small, you can always add more!
• Sweet potato: The star of the dish; its natural sweetness pairs perfectly with the savory curry.
• Crimini or button mushrooms: They soak up flavors beautifully and add a meaty texture.
• Coconut milk: Use full-fat for the creamiest result that’s pure comfort.
• Green onions: Bright, fresh, and slightly pungent; stir them in toward the end.
• Red cabbage: Adds crunch and color, plus a subtle earthiness.
• Fresh cilantro (optional): If you enjoy herbaceous freshness, cilantro is a lovely garnish.
• Rice vinegar: Adds bright acidity that balances sweetness and creaminess.
• Agave or sweetener of choice: Just a touch to enhance the sweet potato’s natural sugars.
• Fresh lime juice: Provides zingy brightness — optional if you prefer more vinegar instead.
• Soy sauce, tamari, or coconut aminos: Adds savory umami and depth.
• Tahini: Creamy, nutty, and adds richness; especially nice drizzled on top.
• Salt and black pepper: Essential for seasoning to taste.
• Toasted sesame seeds (optional): Sprinkle on top for a delightful crunch and nutty finish.

Variations

I love encouraging you to make this Sweet Potato Curry with Basil Jasmine Rice Recipe your own! Play with the veggies or swap out ingredients depending on what you have or your dietary needs.

• Add Protein: I sometimes add chickpeas or tofu for extra protein, and it works like a charm.
• Make It Spicier: Boost the chili or add a pinch of cayenne if you like a bit more kick.
• Low Sodium Version: Use low-sodium soy sauce or tamari and adjust seasoning to taste.
• Seasonal Veggies: Swap cabbage for spinach or kale if that’s what you have fresh in the fridge.

How to Make Sweet Potato Curry with Basil Jasmine Rice Recipe

Step 1: Start Your Basil Jasmine Rice

Begin by combining your jasmine rice and water in a medium saucepan. Bring it to a boil, then reduce heat to low, cover, and let it simmer for about 10-20 minutes, depending on your rice brand. You’ll want fluffy rice, so keep an eye out for the water absorption and avoid lifting the lid too often. Once cooked, stir in a pinch of salt and your fresh chopped basil—this fresh herb infusion is a trick I discovered that really elevates the whole dish.

Step 2: Sauté the Aromatics

While your rice cooks, heat a tablespoon of oil over medium-high heat. Toss in your diced onions or shallots, along with chopped garlic, ginger, and finely chopped chili. Let everything soften and get a little golden—taking care not to burn the garlic, which turns bitter fast. This step builds the base flavor, so be patient and stir frequently for the best results.

Step 3: Cook Sweet Potatoes and Mushrooms

Add the cubed sweet potatoes and sliced mushrooms to the pan, stirring well to coat with the aromatic base. Pop a lid on and let them cook for 2-3 minutes until the mushrooms start to shrink and release their juices, and the sweet potatoes begin to soften. This is where the magic starts—it allows those wonderful earthy and sweet flavors to marry.

Step 4: Simmer with Coconut Milk and Veggies

Pour in the coconut milk, toss in cabbage and green onions, then cover again. Let it simmer gently for about 3-4 minutes until the cabbage softens but still holds a little crunch. This keeps your curry vibrant and fresh instead of soggy.

Step 5: Finish with Flavor Boosters

Stir in your rice vinegar, agave or sweetener, lime juice, soy sauce or tamari, tahini, plus salt and black pepper. Mix thoroughly and taste for seasoning—adjust anything as needed. I always check at this point since balancing sweet, salty, and tangy is key to the perfect curry.

Step 6: Serve and Enjoy

Plate your warm basil jasmine rice and ladle the curry generously over it. Top with toasted sesame seeds and a drizzle of tahini if you want extra creaminess and texture. I love watching my family dive into this one, and I know you’ll enjoy every comforting, fragrant bite too.

How to Serve Sweet Potato Curry with Basil Jasmine Rice Recipe

Garnishes

I usually top this curry with toasted sesame seeds for a nutty crunch and sometimes a little extra tahini drizzle for creaminess. Fresh cilantro adds a burst of color and fresh herb aroma that brightens up the dish beautifully, especially if you love that slightly citrusy touch.

Side Dishes

I like serving this with simple cucumber salad for refreshing crunch or some warm naan if you want to scoop up every last bit of curry. A light vegetable stir-fry pairs nicely too, but honestly, it’s pretty perfect as a one-pot meal.

Creative Ways to Present

For special occasions, I like to serve the curry in pretty bowls with the basil jasmine rice molded into neat little domes using a small bowl or cup. Sprinkle toasted sesame seeds and fresh herbs artistically on top, then add an edible flower if you have one handy for a pop of color—everyone always asks for the recipe when I do this!

Make Ahead and Storage

Storing Leftovers

I keep leftover curry in airtight containers in the fridge, and it usually lasts well for up to 3 days. The flavors actually deepen and taste even better the next day—perfect for quick lunches or easy dinners when time’s tight.

Freezing

Freezing works great for this dish! Portion the curry (without rice) into freezer-safe containers or bags and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently, stirring occasionally.

Reheating

To reheat, I warm the curry slowly on the stove or microwave, adding a splash of water or coconut milk if it seems thick. Reheat the basil jasmine rice separately and fluff it up before serving—this keeps the texture light and fresh.

FAQs

Final Thoughts

Sweet Potato Curry with Basil Jasmine Rice Recipe has become one of those dishes I turn to when I want comfort, flavor, and a splash of freshness all at once. I love how versatile it is and how easily it can be personalized to your tastes or ingredients on hand. Give it a try—you’ll enjoy the warmth, the balance, and how quickly it comes together, making weeknight dinners something to really look forward to.

Print