Winter Harvest Curry Stew

4.4

(5)

5 Reviews

3 Photos

Great with rice for a nice hearty vegetarian dish!

Submitted by chefcs

Updated on October 17, 2022

3

Prep Time:

25 mins

Cook Time:

1 hr

Total Time:

1 hr 25 mins

Servings:

75

Yield:

75 servings

Jump to Nutrition Facts

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

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	8%
Vitamin C 97mg	108%
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.

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