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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

  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 6 side-dish or 4 entree servings 1x

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

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