-
-
My review
Winter Harvest Curry Stew
chefcs
"Great with rice for a nice hearty vegetarian dish!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 25 m servings 108 calsOriginal recipe yields 75 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
2/12/2014
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...
12/8/2017
Nice winter veggie dish. I ended up pureeing some of it to give the stew more of a stew like creaminess
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...