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Fresh mint helps keep this delicious curry light and fresh. Add in some peppers or cherry tomatoes too, if you have some to spare.


Servings: 4 small bowls

  • ½ tsp mustard seeds
  • ½ tsp fennel seeds
  • 1 tbsp extra-virgin olive oil
  • 3 cloves garlic, chopped
  • 1 ½ tsp curry powder
  • 1 cup “lite” coconut milk
  • 1 cup vegetable broth
  • 1 tsp 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 tbsp lime juice


  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. 
  3. 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. 
  4. Reduce heat to maintain a brisk simmer, and cook, covered, stirring occasionally until the potatoes are tender, 20 to 25 minutes. 
  5. Remove from heat then stir in mint, cilantro, cashews and lime juice. Serve.

Fresh herbs > dried herbs. Have them ready anytime when you grow them yourself using our Herb Seed Collection or Herb Starter Kit.


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