Prep time: 10 minutes
Cook time: 25 minutes
Servings: 6
Ingredients:
4 medium potatoes, peeled or scrubbed and chopped into bite size pieces
4 cups celery, roughly chopped
1 yellow onion, chopped
2 tbsp olive oil
3-1/2 cups vegetable broth
3 tsp Garam Masala
1 tsp cumin seeds
1 tsp kosher salt
1 tsp curry powder
~Optional~
1 tbsp fresh grated ginger
canned tomatoes, fresh chopped carrots, or canned chick peas
Directions:
1. In a large pot or dutch oven, heat cumin seeds in oil over medium-high hear for 1 – 2 minutes until they turn brown.
2. Add onion and celery and reduce heat to medium. Allow vegetables to soften, stirring often.
3. Add potatoes, salt, and garam masala. Stir and let cook for 2 – 3 minutes. Add optional tomatoes, carrots, or chick peas at this point.
4. Add vegetable broth to cover all ingredients and bring to a boil.
5. Reduce heat to medium-low and let simmer partially covered for 15 to 20 minutes.
6. When potatoes are just fork tender, add fresh ginger and curry powder.
7. Let simmer uncovered for another 5 – 10 minutes, until liquid reduces to desired consistency
8. Serve with rice.
Yum