Sweet Potato with Coconut, Curry and Mint

Sweet potatoes are simmered in coconut milk and vegetable broth, with curry. They’re finished with cilantro, mint and a squeeze 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.

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

View the full recipe at Healthy Seasonal Recipes →