Masala Sweet Potato Stew | PCC Natural Markets

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Masala Sweet Potato Stew

Serves: 6 to 8

4
Your rating: None (6 votes)
Your rating: None (6 votes)

A hearty vegetables stew that can be served over cooked quinoa or lentils.

Ingredients

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Preparation

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 Ami Karnosh, PCC Cooks instructor

Source: Inspired by Root Soup recipe by Myra Kornfeld in “The Voluptuous Vegan.”

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comfort food!

this is so good! Don't omit the lime it really adds!

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