Masala Sweet Potato Stew
Serves: 6 to 8
Ingredients
PreparationIngredients
- 2 tablespoons vegetable oil Add to list
- 1 medium onion, chopped Add to list
- 2 cloves garlic, crushed Add to list
- 1/2 teaspoon mustard seeds Add to list
- 1 teaspoon curry powder Add to list
- 1 teaspoon ground coriander Add to list
- 1/2 teaspoon turmeric Add to list
- 1/4 teaspoon garam masala (find in bulk spices) Add to list
- 2 large carrots, peeled and chopped Add to list
- 2 medium sweet potatoes or yams, peeled and chopped Add to list
- 1 large stalk of celery, chopped Add to list
- 6 cups water or vegetable broth Add to list
- 1/2 teaspoon sea salt (use 1 teaspoon if using water instead of broth) Add to list
- 1 cup cooked quinoa Add to list
- 1 cup cooked lentils Add to list
- For garnish: lime wedge, dash of cayenne pepper, shredded, unsweetened coconut, and parsley (optional) Add to list
Preparation
In a saucepan, heat oil on medium. Add onion and sauté until translucent. Add garlic and spices, cook 2 to 3 minutes until quite aromatic. Stir in carrots, sweet potatoes, celery and water or broth. Cover and bring to a boil.
Add salt and lower heat to simmer for about 15 minutes or until the vegetables are tender. If you wish, puree the soup in a blender until creamy or serve as is atop quinoa and lentils.
Garnish with lime wedge, a dash of cayenne, coconut and fresh parsley.
Recipe by , PCC Cooks instructor
Source: Inspired by Root Soup recipe by Myra Kornfeld in “The Voluptuous Vegan.”
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.
comfort food!
this is so good! Don't omit the lime it really adds!
November 12, 2011 at 10:49 AM — Summertime