Looking to start that New Year's resolution to eat healthy the right way? Sweet potatoes are packed with vitamins A and C, beta-carotene, folic acid, and potassium. One medium sweet potato contains about three grams of fiber and just 160 calories, making it a good nutritional choice any time of year. Covered in coconut milk, spices, and topped off with fresh mint and cilantro, it is a good choice for your taste buds too!
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 coconut milk
- 1 cup vegetable broth
- 1 teaspoon kosher salt
- 3 large sweet potatoes
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh cilantro
- 1 tablespoon lemon juice
Directions:
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Pulse mustard seeds and fennel seeds in a spice mill or coffee grinder until roughly ground. Add 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, 15 minutes. Remove from heat stir in mint, cilantro, and lemon juice and serve.
Related Topics: patch recipes and sweet potato recipes