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Winter Harvest Curry Stew

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
chefcs

chefcs

Great with rice for a nice hearty vegetarian dish!

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Ingredients {{adjustedServings}} servings

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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

Directions

  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

Becky
1

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!

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