Masala Sweet Potato Stew

Masala Sweet Potato Stew

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  • 2 tablespoons high-heat oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon garam masala (find in bulk spices)
  • 2 large carrots, peeled and chopped
  • 2 sweet potatoes or yams, peeled and chopped
  • 1 large stalk celery, chopped
  • 6 cups water or vegetable broth
  • 1/2 teaspoon sea salt (use 1 teaspoon if using water instead of broth)
  • 1 cup cooked quinoa
  • 1 cup cooked lentils
  • Lime wedge, dash of cayenne pepper, shredded, unsweetened coconut and parsley, to garnish (optional)


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.

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