Vegetable Potato Curry

Serves 4-6

5 medium russet potatoes, cut into 1/2 - 3/4" squares

4 stalks celery, finely chopped

3 carrots, finely chopped

2 heaping tablespoons parsley, finely chopped

1 onion, diced

2 cloves garlic, minced

6 1/2 cups vegetable broth with sea salt

1 lemon, juiced

SPICES:

1 teaspoon ground turmeric

1 teaspoon ground cumin

1/2 teaspoon red chili powder

1 teaspoon ground ginger

1 teaspoon curry powder

2 teaspoons sweetener of choice


1.  Prepare potatoes, celery, carrots, parsley and set aside.

2.  Add diced onion, 1 1/2 cups vegetable broth, all seasonings, sweetener and add to larger soup type pan.  Simmer for 5 minutes.

3.  Add remaining vegetables and half of the remaining broth.  Bring to a boil and then simmer, stirring frequently until potatoes and carrots are soft.  Continue to add vegetable broth as needed until all broth is used.  Curry should be thick with some liquid present.  If it is too dry, add some additional water.

4.  Serve over brown rice and enjoy!

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