INGREDIENTS
1/2 tsp
mustard seeds
1/2 tsp
fennel seeds
1 tbsp
extra-virgin olive oil
3 cloves
garlic, chopped
1 1/2 tsp
curry powder
1 cup
“lite” coconut milk
1 cup
vegetable broth
1 tsp
kosher salt
2 lb
sweet potatoes, cut into 1 ½-inch chunks, about 3 large
1/4 cup
chopped fresh mint
1/4 cup
chopped fresh cilantro
1/4 cup
chopped roasted unsalted cashews
1 tbsp
lime juice