Winter Harvest Curry Stew

2
chefcs 0

"Great with rice for a nice hearty vegetarian dish!"

Ingredients 1 h 25 m {{adjustedServings}} servings 108 cals

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Original recipe yields 75 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 2

  1. 2 Ratings

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Becky
2/12/2014

I had to change the servings to 10 and omit the cayenne pepper (personal taste). The stew turned out great! The flavors of the veggies all complimented each other well with the spices, no salt needed, a very healthy soup. Definitely will make again. A BIG THANK YOU chefcs!

Mrs. Jeanotte
10/24/2014

I adjusted servings down to 5 and ate it all myself in two sittings! Subbed spinach for mustard greens and omitted curry and ginger (since I didn't have any). I also sauteed the onion in coconut oil before adding stock and veggies. Thought it had a really good flavor and was hearty. The trick is simmering it till the broccoli and cauliflower start to crumble. This gives the illusion of a thicker soup. For me, that was about 20 minutes.