WINTER HARVEST CURRY STEW

Winter Harvest Curry Stew image

Provided by chefcs

Time 1h25m

Yield 75

Number Of Ingredients 15

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

Steps:

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 : Calories 107.7 calories, Carbohydrate 24 g, Fat 0.8 g, Fiber 6.7 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 195.7 mg, Sugar 7.6 g