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Winter Harvest Curry Stew
Directions
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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
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.