Masala Sweet Potato Stew
Serves: 6 to 8
A hearty vegetables stew that can be served over cooked quinoa or lentils.
- 2 tablespoons hihg-heat oil Add to list
- 1 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 sweet potatoes or yams, peeled and chopped Add to list
- 1 large stalk 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
- Lime wedge, dash of cayenne pepper, shredded, unsweetened coconut and parsley, to garnish (optional) Add to list
In a saucepan, heat oil over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and spices and cook for 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 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 wedges, 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.”