Winter Harvest Curry Stew

Directions

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

Methods :

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.