sweet potatoes with coconut, curry and mint
Sweet potatoes with coconut, curry and mint takes approximately 30 minutes from beginning to end. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 221 calories, 4g of protein, and 7g of fat per serving. For $1.14 per serving, you get a side dish that serves 6. If you have roasted cashews, lite coconut milk, fresh cilantro, and a few other ingredients on hand, you can make it. 108 people have tried and liked this recipe. It is an affordable recipe for fans of Indian food. It is brought to you by Healthy Seasonal Recipes. With a spoonacular score of 83%, this dish is super. Similar recipes are saucy sweet potatoes with coconut, curry and mint, Chicken Coconut Curry with Sweet Potatoes, and Sweet and Salty Curry Roasted Sweet Potatoes with Avocado.
Servings: 6
Preparation duration: 30 minutes
Ingredients:
1 ½ teaspoon curry powder
½ teaspoon fennel seeds
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
3 cloves garlic, chopped
1 teaspoon kosher salt
1 tablespoon lime juice
1 cup “lite” coconut milk
½ teaspoon mustard seeds
1 tablespoon extra-virgin olive oil
¼ cup chopped roasted unsalted cashews
2 pounds sweet potatoes, cut into 1 ½-inch chunks, about 3 large
1 cup vegetable broth
Equipment:
mortar and pestle
frying pan
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. Remove from heat stir in mint, cilantro, cashews and lime juice and serve.
Nutrition Information:
covered percent of daily need
