Sweet Potatoes are simmered in coconut milk and vegetable broth with curry and spices. The dish is finished with cilantro, mint and lime and a scattering of roasted cashews for crunch. It is naturally vegan, paleo, whole30 and gluten-free.

Sweet Potatoes with Coconut Curry and Mint by Katie Webster on Healthy Seasonal Recipes | vegan, paleo, whole 30, gluten-free

This post was originally shared on March 27th, 2011. I have updated the images and text today.

 

This time of year is one of the hardest times of the year to eat local and seasonal ingredients here in New England. Pete’s Greens, one of Vermont’s biggest year round CSA providers refers to this time of year somewhat bleakly as, “The most challenging time of the year to be a local eater in our climate.” Cooks really have to get creative with root crops, frozen and canned crops from the previous year and hot house greens while we wait for spring and the first ramps (wild leeks), fiddlehead ferns and asparagus to make their appearance on our menus.

Sweet Potatoes with Coconut Curry and Mint by Katie Webster on Healthy Seasonal Recipes | vegan, paleo, whole 30, gluten-free

Thankfully sweet potatoes are among the random roots we can scrounge up right now. Yesterday I was in the market and they had a whole Sweet Potato section! There were white sweet potatoes and even purple sweet potatoes

The American Dietetic Association says they’re “packed with vitamins A and C, beta-carotene, folic acid and potassium. A medium-sized sweet potato contains three grams of fiber and just 160 calories, making it a good nutritional choice any time of year.”

Sweet Potatoes with Coconut Curry and Mint by Katie Webster on Healthy Seasonal Recipes | vegan, paleo, whole 30, gluten-free

I hope you’ll agree that sweet potatoes are not just good for you, they are also a great choice for your taste buds too!

Sweet Potatoes with Coconut Curry and Mint by Katie Webster on Healthy Seasonal Recipes | vegan, paleo, whole 30, gluten-freeIn this recipe, the sweet potatoes are peeled and chunked up into big pieces. Then they’re simmered in coconut milk and vegetable broth flavored with curry and spices. At the end, I threw in tons of chopped fresh mint and cilantro. I also added in a pop of brightness in the form of lime juice and a handful of crunchy roasted cashews for texture contrast.

Sweet Potatoes with Coconut Curry and Mint by Katie Webster on Healthy Seasonal Recipes | vegan, paleo, whole 30, gluten-free

More Sweet Potato Recipes

This recipe for Mashed Five Spice Sweet Potatoes is creamy and sweet! So good!

These Lemony Roasted Sweet Potatoes are paleo and go great with a lot of wintertime meals. 

This Sweet Potato BReakfast Hash is paleo friendly as well and is great as a side dish for brunch. Plus it can be meal prepped. 

This may sound strange but this Sweet Potato and Peanut soup is absolutely amazing! 

Stephanie’s Brown Rice Salad with Roasted Sweet Potatoes always gets great reviews. 

Thanks so much for reading. If you make this recipe, please come back and leave a star rating and review! 

Happy Cooking!

~Katie

 

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Sweet Potatoes with Coconut Curry and Mint by Katie Webster on Healthy Seasonal Recipes | vegan, paleo, whole 30, gluten-free

sweet potatoes with coconut, curry and mint

  • Author: Katie Webster
  • Prep Time: 30 minutes
  • Cook Time: 28 minutes
  • Total Time: 30 minutes
  • Yield: 6 side-dish or 4 entree servings 1x
  • Category: Side dish
  • Method: Stove top
  • Cuisine: American

Description

Sweet potatoes are simmered in coconut milk and vegetable broth, with curry. They’re finished with cilantro, mint and a sqeeze of lime, plus a handful of roasted cashews for crunch. It is a healthy side dish or main course. Vegan, paleo, gluten-free and whole 30.


Scale

Ingredients

  • ½ teaspoon mustard seeds
  • ½ teaspoon fennel seeds
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, chopped
  • 1 ½ teaspoon curry powder
  • 1 cup “lite” coconut milk
  • 1 cup vegetable broth
  • 1 teaspoon kosher salt
  • 2 pounds sweet potatoes, cut into 1 ½-inch chunks, about 3 large
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped roasted unsalted cashews
  • 1 tablespoon lime juice

Instructions

  1. Pulse mustard seeds and fennel seeds in a spice mill or coffee grinder until roughly ground. Alternatively mash in a mortar and pestle.
  2. Swirl olive oil in a large skillet, add garlic, curry powder and the ground seeds and place over medium heat. Cook, stirring until fragrant, 1 to 2 minutes. Stir in coconut milk, vegetable broth and salt, increase heat to high and bring to a boil. Add sweet potatoes, cover and return to a simmer. Reduce heat to maintain a brisk simmer, and cook, covered, stirring occasionally until the potatoes are tender, 20 to 25 minutes. Remove from heat stir in mint, cilantro, cashews and lime juice and serve.

Notes

0 g Added Sugars, 0 mg Cholesterol


Nutrition

  • Serving Size: 1 cup or 1 1/2 cup
  • Calories: 160
  • Sugar: 4 g
  • Sodium: 440 mg
  • Fat: 9.8 g
  • Saturated Fat: 5 g
  • Carbohydrates: 17.5 g
  • Fiber: 3 g
  • Protein: 2.6 g

eat seasonal January 2017

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Garlic and Herb Spaghetti Squash Boats by She Likes Food

Peanut Butter Crusted Sweet Potato Fries by JoyFoodSunshine

Raw Brussels Sprouts Salad with Harissa Vinaigrette by Project Domestication

Winter Cauliflower Rice Bowl with Cranberry-Mustard Sauce Cafe Johnsonia

Meyer Lemon Coconut Panna Cotta by Kitchen Confidante

Maple Orange Teriyaki Salmon Bowls by Flavor the Moments

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Need a good laugh? Here are some of the images from the original post.

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So many great ideas for sweet potatoes, carrots, cabbage and more! 100 winter produce recipes | on healthyseasonalrecipes.com