Sweet Potato Curry with Basil Jasmine Rice Recipe

I absolutely love this Sweet Potato Curry with Basil Jasmine Rice Recipe because it brings such a comforting warmth combined with fresh, vibrant flavors that make any dinner feel special. The sweet potatoes soak up that creamy coconut milk beautifully, and pairing it with fragrant basil jasmine rice adds a fresh, herby twist that keeps you coming back for more.

This recipe works perfectly when you want something wholesome and cozy but don’t want to spend hours in the kitchen. Whether you’re cooking for family or just treating yourself after a long day, you’ll find that this curry is all about ease, flavor, and bright, fresh textures—all ready in about 30 minutes!

this …

Ingredients You’ll Need

I love how these ingredients come together to create a harmonious mix of textures and flavors. The fresh basil elevates the jasmine rice, while the blend of vegetables and seasonings brings depth to the curry. Shopping tip: pick fresh herbs and good-quality coconut milk for the best results.

• Jasmine rice: This fragrant rice is perfect for soaking up the curry sauce and pairs beautifully with basil.
• Fresh basil: Adds an herby brightness that wakes up the jasmine rice and complements the curry perfectly.
• Medium onion or shallots: Provides a sweet and savory base when sautéed with garlic and ginger.
• Garlic cloves: Essential for that rich, aromatic foundation in the curry.
• Ginger: Adds warmth and a subtle spiciness, cutting through the creaminess.
• Small hot chili: Just enough heat without overpowering—adjust to taste.
• Sweet potato: The star of the show—its natural sweetness balances the spice and coconut flavors.
• Crimini or button mushrooms: Adds earthiness and a meaty texture that rounds out the dish.
• Coconut milk: For that creamy, luscious sauce that ties everything together.
• Green onions: Adds freshness and a slight crunch to the curry.
• Red cabbage: Brings vibrant color and a subtle crunch once cooked.
• Fresh cilantro (optional): A fresh herbal note some days I love to add for extra zing.
• Rice vinegar: Balances the sweetness with a mild tang.
• Agave or sweetener of choice: Just a touch to enhance the natural sweetness of the sweet potatoes.
• Fresh lime juice: For a bright pop of citrus—it can be swapped with extra vinegar if you prefer.
• Soy sauce, tamari, or coconut aminos: Adds savory umami depth to the curry sauce.
• Tahini: A unique creamy twist that enriches the curry with nutty flavor.
• Salt and black pepper: Essential seasonings to tie everything together perfectly.
• Toasted sesame seeds (optional): Adds a lovely crunch and nutty aroma as a finishing touch.

Variations

I love to tweak this Sweet Potato Curry with Basil Jasmine Rice Recipe depending on what’s in season and what flavors I’m craving. Feel free to personalize it by swapping veggies or adjusting the spice level to make it truly your own.

• Add protein: I sometimes toss in chickpeas or tofu for a protein boost that makes this curry a complete meal.
• Swap veggies: Seasonal veggies like bell peppers, spinach, or kale work wonderfully if you want to mix things up.
• Milder version: Omit the chili or use a mild paprika for a kid-friendly curry everyone will enjoy.
• Use different herbs: Try mint or cilantro instead of basil if you want a different herbaceous twist.

How to Make Sweet Potato Curry with Basil Jasmine Rice Recipe

Step 1: Perfecting the Basil Jasmine Rice

Start by cooking your jasmine rice with water in a medium saucepan over high heat until it boils, then reduce to low and cover it tightly. Let it simmer gently for about 10-20 minutes until the rice is fluffy and the water absorbed. The key here is not to lift the lid too often so the steam cooks the rice evenly. When the rice is done, stir in a pinch of salt and that freshly chopped basil—it transforms simple jasmine rice into this fragrant, herb-infused base that really ties the dish together.

Step 2: Building Flavor with Aromatics

While your rice is cooking, heat a tablespoon of oil in a large skillet over medium heat. Toss in the diced onion, chopped garlic, ginger, and finely chopped chili. Sauté gently until they’re softened and golden but be careful not to let the garlic burn—it can turn bitter fast. This mixture develops the backbone flavor for your curry, and getting a nice golden sauté will add a sweet, rich depth that’s absolutely worth taking the time for.

Step 3: Adding Sweet Potato and Mushrooms

Stir in the cubed sweet potatoes and sliced mushrooms, tossing to coat them in the aromatic base. Cover the pan and cook for 2-3 minutes, letting the mushrooms release their moisture and begin to brown slightly. This step is crucial for layering flavors—don’t rush it, because those browned edges add savory notes that make this curry sing!

Step 4: Simmering with Coconut Milk and Veggies

Pour in the coconut milk along with the chopped red cabbage and green onions, cover again, and let everything cook for another 3-4 minutes. The cabbage will soften but still keep a little crunch, and the green onions add bursts of freshness throughout. Keep an eye on the pot—if the coconut milk reduces too much, add a splash of water so the curry stays saucy and luscious.

Step 5: Finishing with Seasonings and Tahini

Now stir in rice vinegar, agave, lime juice, soy sauce or tamari, tahini, salt, pepper, and the chopped fresh basil. Mix everything well and adjust seasoning if needed—sometimes I add a little extra soy sauce for depth or a squeeze more lime for brightness. The tahini adds this wonderful creamy nuttiness that brings everything together like a little secret weapon.

Step 6: Serving It Up with Flair

Spoon this gorgeous curry over the fragrant basil jasmine rice, then sprinkle toasted sesame seeds on top for a subtle crunch. If you’re a tahini fan like me, a drizzle over the finished dish adds that extra creamy touch. Grab a spoon and enjoy!

How to Serve Sweet Potato Curry with Basil Jasmine Rice Recipe

Garnishes

I usually garnish with fresh cilantro and a sprinkle of toasted sesame seeds—it gives a fresh herbal pop plus a nice little crunch. Sometimes I add a few extra sliced green onions or a drizzle of extra tahini. These simple touches make the dish feel even more vibrant and inviting.

Side Dishes

This curry stands well on its own, but I often serve it alongside crispy papadums or a crunchy cucumber salad to add contrast in textures. For an Asian-inspired twist, quick-pickled vegetables or steamed bok choy work beautifully too.

Creative Ways to Present

For special occasions, I like to serve this curry in little bowls with edible flower petals or thin basil leaves scattered on top. Using a ring mold to shape the rice on the plate creates a neat, restaurant-style presentation that impresses guests without the fuss.

Make Ahead and Storage

Storing Leftovers

I store the curry and rice separately in airtight containers to keep the jasmine basil rice from getting too mushy. In my experience, this keeps the fresh texture intact for 3-4 days in the fridge.

Freezing

This Sweet Potato Curry freezes well in portions—just skip freezing the basil jasmine rice together, as the herbs lose their brightness after thawing. When ready to eat, thaw overnight in the fridge for best results.

Reheating

Reheat the curry gently on the stove or in the microwave, stirring occasionally to maintain creaminess. For the basil jasmine rice, fluff it up with a fork and add a splash of water before microwaving to revive its texture and moisture.

FAQs

Final Thoughts

This Sweet Potato Curry with Basil Jasmine Rice Recipe is one of those dishes I keep coming back to because it’s just so satisfying and reliable. From the comforting creaminess to the fresh herbal notes, it hits all the right spots and stays easy enough for busy days. I encourage you to give it a try—you might just discover your new favorite weeknight meal that feels both special and nourishing every time.

Print