Winter Harvest Curry Stew

Winter Harvest Curry Stew
  • 1 1/2 gallons vegetable broth
  • 4 butternut squashes - peeled, seeded, and diced
  • 6 bunches mustard greens, chopped
  • 7 heads cauliflower, cut into florets
  • 7 heads broccoli, cut into florets
  • 7 red bell peppers, diced
  • 15 carrots, peeled and diced
  • 15 parsnips, diced
  • 1 1/2 onions, diced
  • 1 1/2 stalks celery, diced
  • 3/4 cup raisins
  • 1/4 cup curry powder
  • 1/4 cup ground ginger
  • 1/4 cup ground cumin
  • 1 1/2 teaspoons cayenne pepper


  1. Combine vegetable broth, butternut squash, mustard greens, cauliflower, broccoli, red bell peppers, carrots, parsnips, onions, celery, raisins, curry powder, ginger, cumin, and cayenne pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour.

05/18/2018
Winter Harvest Curry Stew, recipe PT15M PT1H 5 455 calories

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