Description
Here, sweet potatoes are simmered in coconut milk and vegetable broth with curry and spices. This easy vegan curry dish is finished with cilantro, mint and lime and a scattering of roasted cashews for crunch!
Ingredients
Units
Scale
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fennel seeds
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, chopped
- 1 1/2 teaspoon curry powder
- 1 cup “lite” coconut milk
- 1 cup vegetable broth
- 1 teaspoon kosher salt
- 2 pounds sweet potatoes, cut into 1 1/2-inch chunks, about 3 large
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted unsalted cashews
- 1 tablespoon lime juice
Instructions
- Pulse mustard seeds and fennel seeds in a spice mill or coffee grinder until roughly ground. Alternatively mash in a mortar and pestle.
- 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
Make-Ahead Instructions: To make this ahead, cook the sweet potatoes as instructed a day in advance (or hours before serving). Transfer to an airtight container and refrigerate (wait until fully cooled). Once ready to serve, return to the skillet and heat until just warmed through. Remove from heat stir in mint, cilantro, cashews and lime juice and serve
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Side dish
- Method: Stove top
- Cuisine: American
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