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:

Quickview
220k Calories
3g Protein
7g Total Fat
35g Carbs
19% Health Score
Limit These
Calories
220k
11%

Fat
7g
12%

  Saturated Fat
3g
19%

Carbohydrates
35g
12%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
657mg
29%

Get Enough Of These
Protein
3g
7%

Vitamin A
21665IU
433%

Manganese
0.53mg
26%

Fiber
5g
21%

Copper
0.38mg
19%

Vitamin B6
0.36mg
18%

Potassium
577mg
17%

Magnesium
57mg
14%

Vitamin B5
1mg
13%

Phosphorus
107mg
11%

Vitamin B1
0.14mg
9%

Iron
1mg
9%

Vitamin K
8µg
8%

Vitamin C
5mg
7%

Vitamin B2
0.11mg
7%

Vitamin E
0.93mg
6%

Folate
24µg
6%

Calcium
61mg
6%

Zinc
0.86mg
6%

Vitamin B3
1mg
5%

Selenium
2µg
3%

covered percent of daily need
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