Masala Sweet Potato Stew

2 tablespoons vegetable oil
1 medium 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
2 large carrots, peeled and chopped
2 medium sweet potatoes or yams, peeled and chopped
1 large stalk of 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
For garnish: lime wedge, dash of cayenne pepper, shredded, unsweetened coconut, and parsley (optional)

1. 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.
2. 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.
3. Garnish with lime wedge, a dash of cayenne, coconut and fresh parsley.

Source: http://www.pccnaturalmarkets.com/pcc/recipes/masala-sweet-potato-stew