Winter Harvest Curry Stew

4.4
(5)

Great with rice for a nice hearty vegetarian dish!

2
2
Prep Time:
25 mins
Cook Time:
1 hrs
Total Time:
1 hrs 25 mins
Servings:
75
Yield:
75 servings

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

Directions

  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
1g Fat
24g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 75
Calories 108
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 196mg 9%
Total Carbohydrate 24g 9%
Dietary Fiber 7g 24%
Total Sugars 8g
Protein 4g
Vitamin C 97mg 487%
Calcium 105mg 8%
Iron 2mg 11%
Potassium 749mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love