Sweet Potato Curry with Basil Jasmine Rice Recipe

Oh, I absolutely love sharing this Sweet Potato Curry with Basil Jasmine Rice Recipe with you! It’s one of those dishes that just feels cozy and bright all at once—comfort food with a fresh twist. The creamy coconut milk mingles perfectly with tender sweet potatoes and a splash of fragrant basil jasmine rice, making this an easy, satisfying meal any night of the week.

What really makes this recipe stand out is how quick it is without sacrificing rich flavors. Whether you’re cooking for a weekday dinner or prepping a comforting lunch, you’ll find that the balance of earthy mushrooms, zingy ginger, and just the right amount of chili gives every bite a lovely depth. Trust me, once you try this Sweet Potato Curry with Basil Jasmine Rice Recipe, you’ll be hooked!

this Recipe

Ingredients You’ll Need

The magic of this Sweet Potato Curry with Basil Jasmine Rice Recipe lies in how these ingredients harmonize—fresh herbs brighten creamy coconut milk and sweet potatoes, while mushrooms add that lovely umami touch. Grab good quality jasmine rice and fresh basil for the best results.

• Jasmine rice: A fragrant rice that pairs beautifully with curry; the basil jasmine rice combo is a game changer.
• Salt: Just enough to enhance all the flavors, both in the rice and curry.
• Fresh basil: Adds a bright, herbal freshness that livens up the entire dish.
• Onion or shallots: Their sweetness gives the curry a great flavor base.
• Garlic cloves: Essential for that warm, aromatic undertone.
• Ginger: Adds a zesty kick and warmth—don’t skip it!
• Hot chili: Adjust to your spice tolerance; it gives just the right amount of heat.
• Sweet potato: The star ingredient getting tender and creamy in the curry sauce.
• Crimini or button mushrooms: They soak up the curry flavors and add texture.
• Coconut milk: Creates that luscious, creamy curry base we all love.
• Green onions: Sprinkle in for a subtle crunch and fresh bite.
• Red cabbage: Adds color and a slight crunch after cooking.
• Fresh cilantro (optional): If you love it like I do, it adds a lovely herbaceous touch.
• Rice vinegar: Provides a gentle tang that balances the sweetness.
• Agave or sweetener of choice: Just a touch to offset the tartness and heat.
• Fresh lime juice: Adds brightness; you can leave it out if you prefer more vinegar.
• Soy sauce, tamari, or coconut aminos: Adds savory depth and umami.
• Tahini: Creamy sesame goodness that makes the sauce extra rich.
• Black pepper: For subtle heat and depth.
• Toasted sesame seeds (optional): A beautiful garnish that adds a nutty crunch.

Variations

I love how flexible this Sweet Potato Curry with Basil Jasmine Rice Recipe is. Feel free to swap veggies or tweak the spices to suit your mood or what’s in your fridge—personalizing it makes the dish even more fun to make and eat.

• Add chickpeas or tofu: I sometimes toss in chickpeas for extra protein, making the dish more filling and hearty.
• Make it vegan/gluten-free: Using tamari or coconut aminos keeps it gluten-free; simply check your sweetener for compatibility.
• Adjust the heat: If you like things mild, reduce or omit the chili; for extra spice, add a pinch of cayenne or more fresh chili.
• Seasonal veggies swap: Broccoli, bell peppers, or spinach make great additions or substitutions, depending on what you have.

How to Make Sweet Potato Curry with Basil Jasmine Rice Recipe

Step 1: Cook the Basil Jasmine Rice to Perfection

Start by rinsing 2 cups of jasmine rice under cold water until the water runs clear—this keeps the grains fluffy. Combine the rice with 3.5 cups of water in a medium saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and let it cook gently for about 10-20 minutes. When it’s fluffy and tender, stir in ¼ teaspoon of salt and a generous ¼ cup of chopped fresh basil. This simple basil jasmine rice is what really elevates the curry—don’t skip the stirring-in of basil right at the end to keep that fresh aroma.

Step 2: Build a Flavorful Base with Aromatics

While the rice is cooking, heat a tablespoon of oil over medium heat. Toss in your diced onion (or shallots), chopped garlic, ginger, and finely chopped chili. Sauté them gently, stirring often, until the onions soften and everything turns fragrant with a bit of golden color. This step is crucial—it develops the deep, cozy flavor foundation your curry will build on.

Step 3: Add Sweet Potatoes and Mushrooms

Now add your cubed sweet potato and sliced mushrooms to the pan, stirring to coat them in the aromatic base. Cover the pan and let them cook for about 2-3 minutes; you want the mushrooms to begin shrinking and browning a little while the sweet potatoes start softening. This helps develop layers of flavor that really come through in the final dish.

Step 4: Simmer with Coconut Milk and Veggies

Pour in the can of coconut milk along with thinly sliced red cabbage and chopped green onions. Give everything a stir, cover again, and let it simmer gently for 3-4 minutes until the cabbage softens just slightly. This is where the curry starts to come alive—creamy, colorful, and full of vegetable goodness.

Step 5: Finish with Seasoning and Serve Over Basil Rice

Finally, stir in the rest of the ingredients: fresh basil, cilantro (if using), rice vinegar, agave, lime juice, soy sauce, tahini, salt, and black pepper. Taste and adjust the seasoning—you want a balance of creamy, sweet, tangy, and salty. Serve your lovely curry over the fluffy basil jasmine rice, and if you’re feeling fancy, top with toasted sesame seeds and a drizzle of tahini. Enjoy the feast you just made!

How to Serve Sweet Potato Curry with Basil Jasmine Rice Recipe

Garnishes

I usually top my curry with toasted sesame seeds for a warm, nutty crunch and sometimes a little extra drizzle of tahini to amp up the creaminess. If you’re feeling adventurous, a sprinkle of chopped fresh cilantro or extra basil leaves brightens it up beautifully. The garnishes really bring the dish to life and impress guests without much effort.

Side Dishes

What I love about this Sweet Potato Curry with Basil Jasmine Rice Recipe is how filling it is so it often stands beautifully on its own. But when I want to switch things up, I serve it alongside a crisp cucumber salad or lightly pickled veggies for a refreshing contrast. Steamed greens or even some warm naan bread also make fantastic sides if you want something extra.

Creative Ways to Present

For special occasions, I like to serve this curry in a pretty bowl layered with the basil jasmine rice and topped with a swirl of tahini and a sprinkle of toasted sesame seeds. Adding edible flowers or microgreens on top adds a festive touch that always wows! You can also plate the curry and rice side by side for a more casual vibe.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and honestly, this curry tastes even better the next day once the flavors have had time to meld. Just make sure to cool it before refrigerating to keep the textures just right.

Freezing

I’ve had great success freezing portions of this Sweet Potato Curry with Basil Jasmine Rice Recipe in freezer-safe containers. Just separate the rice and curry if you can—it helps maintain their textures when reheated. When you’re ready to enjoy, just thaw overnight in the fridge.

Reheating

To reheat, I prefer warming gently on the stovetop with a splash of water or coconut milk to keep everything creamy and saucy. The microwave works too, but stirring occasionally helps avoid hot spots and keeps the curry evenly heated without drying out.

FAQs

Final Thoughts

This Sweet Potato Curry with Basil Jasmine Rice Recipe has become one of my go-to meals because it’s so comforting, quick, and packed with vibrant flavors. It’s the kind of dish that makes you feel cared for and excited to eat, whether cooking solo or feeding friends. I can’t wait for you to try it and see how it fits perfectly into your weekly rotation—it’s like a warm hug in a bowl, with that unforgettable basil-infused rice. Enjoy cooking, and be sure to share your versions with me!

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