Winter Harvest Curry Stew

Rating: 4.4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Great with rice for a nice hearty vegetarian dish!

By chefcs

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Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
75
Yield:
75 servings
Nutrition Info
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Ingredients

75
Original recipe yields 75 servings
The ingredient list now reflects the servings specified

Directions

  • 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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Nutrition Facts

Per Serving:
108 calories; protein 4.2g 9% DV; carbohydrates 24g 8% DV; fat 0.8g 1% DV; cholesterolmg; sodium 195.7mg 8% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Mrs. Jeanotte
Rating: 4 stars
10/24/2014
I adjusted servings down to 5 and ate it all myself in two sittings! Subbed spinach for mustard greens and omitted curry and ginger (since I didn't have any). I also sauteed the onion in coconut oil before adding stock and veggies. Thought it had a really good flavor and was hearty. The trick is simmering it till the broccoli and cauliflower start to crumble. This gives the illusion of a thicker soup. For me, that was about 20 minutes. Read More
Helpful
(3)
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Mrs. Jeanotte
Rating: 4 stars
10/24/2014
I adjusted servings down to 5 and ate it all myself in two sittings! Subbed spinach for mustard greens and omitted curry and ginger (since I didn't have any). I also sauteed the onion in coconut oil before adding stock and veggies. Thought it had a really good flavor and was hearty. The trick is simmering it till the broccoli and cauliflower start to crumble. This gives the illusion of a thicker soup. For me, that was about 20 minutes. Read More
Helpful
(3)
Becky
Rating: 5 stars
02/12/2014
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! Read More
Helpful
(2)
Linda T
Rating: 4 stars
12/09/2017
Nice winter veggie dish. I ended up pureeing some of it to give the stew more of a stew like creaminess Read More
Helpful
(1)
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Evelyn
Rating: 4 stars
09/26/2020
Made the stew for 12. I printed the recipe, but it will only print ingredient quantities for 75. Very annoying. Swopped arugula for mustard greens and added purple sweet potatoes which I happened to have on hand. I sautéed unions and garlic and ginger then added the curry, cumin, and turmeric. After everything was fragrant, tossed in the veg and the broth made from bullion. Also added about two table spoons of maple syrup instead of raisins. Cooked in the instantpot under pressure for 10 minutes with quick release. All veg was very soft; should have pressure cooked it for 8 minutes. All was tasty. Left it to eaters to add salt and pepper. Garnished with green onions. Read More
Cindy
Rating: 5 stars
11/11/2016
Made this today and served over rice. Wow! I did sauté the onion celery and bell pepper in the pan before adding the spices and all the rest of the veggies. Smelled amazing as it was cooking and tasted just fantastic! So glad we have leftovers for another meal too! Read More
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