Winter Harvest Curry Stew

Need to feed a large group of vegetable lovers? Try this large pot of vegetable stew seasoned with curry, ginger, and cumin. Scale it to feed smaller gatherings.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 108 Calories

Ingredients

• 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
• 0.75 cup raisins
• 1.5 teaspoons cayenne pepper
• 0.25 cup ground cumin
• 0.25 cup curry powder
• 1.5 onions, diced
• 1.5 gallons vegetable broth
• 1.5 stalks celery, diced
• 0.25 cup ground ginger

Recipe Instructions

Step 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.