- 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
- 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
recipepes.com
Winter Harvest Curry Stew, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
