Winter Harvest Curry Stew

1 Review Add a Pic
  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Recipe by  chefcs

“Great with rice for a nice hearty vegetarian dish!”

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Adjust Servings

Original recipe yields 75 servings



  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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Review (1)

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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!

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Amount Per Serving (75 total)

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

Based on a 2,000 calorie diet



previous recipe:

Lamb and Winter Vegetable Stew


next recipe:

Vegan Japanese Winter Squash and Leek Soup