Winter Harvest Curry Stew recipe
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Ingredients
- 1 ½ 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 ½ onions, diced 1 ½ stalks celery, diced ¾ cup raisins ¼ cup curry powder ¼ cup ground ginger ¼ cup ground cumin 1 ½ teaspoons cayenne pepper
Nutrition Info
- 107.7 caloriescarbohydrate: 24 gcholesterol: : -fat: 0.8 gfiber: 6.7 gprotein: 4.2 gsaturatedFat: 0.1 gservingSize: -sodium: 195.7 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Winter Harvest Curry Stew
Directions
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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.