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Winter Harvest Curry Stew


"Great with rice for a nice hearty vegetarian dish!"
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1 h 25 m servings 108 cals
Original recipe yields 75 servings

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  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.

Nutrition Facts

Per Serving: 108 calories; 0.8 g fat; 24 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 196 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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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...

Nice winter veggie dish. I ended up pureeing some of it to give the stew more of a stew like creaminess

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...

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 cookin...