Winter Harvest Curry Stew

Name: Winter Harvest Curry Stew
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 75
Cuisine: Indian, Asian
Ingredients: 7 heads broccoli, cut into florets; 15 carrots, peeled and diced; 7 heads cauliflower, cut into florets; 2 teaspoons cayenne pepper; 2 stalks celery, diced; 59 milliliters curry powder; 59 milliliters ground cumin; 59 milliliters ground ginger; 6 bunches mustard greens, chopped; 15 parsnips, diced; 177 milliliters raisins; 7 red bell peppers, diced; 2 gallons vegetable broth; 4 butternut squashes - peeled, seeded, and diced

Forget going out to eat or ordering takeout every time you crave Indian food. Try making Winter Harvest Curry Stew at home. This recipe makes 75 servings with 82 calories, 4g of protein, and 1g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a budget friendly hor d'oeuvre. It can be enjoyed any time, but it is especially good for Autumn. This recipe from Allrecipes requires celery, carrots, raisins, and vegetable broth. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. Users who liked this recipe also liked Winter Harvest Quinoan Oatmeal, Winter Harvest Vegetable Soup, and Harvest Kale Salad with Roasted Winter Squash.

Instructions

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.

Ingredients you will need

Butternut Squash

Red Pepper

Vegetable Broth

Cayenne Pepper

Mustard Greens

Curry Powder

Cauliflower

Vegetable

Broccoli

Parsnip

Carrot

Raisins

Celery

Ginger

Onion

Cumin

Equipment you will use

Pot

Equipment

Pot

Ingredients

Servings:

7heads

broccoli, cut into florets 15

carrots, peeled and diced 7heads

cauliflower, cut into florets 2teaspoons

cayenne pepper 2stalks

celery, diced 59milliliters

curry powder 59milliliters

ground cumin 59milliliters

ground ginger 6bunches

mustard greens, chopped 15

parsnips, diced 177milliliters

raisins 7

red bell peppers, diced 2gallons

vegetable broth 4

butternut squashes - peeled, seeded, and diced

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Bodegas Naveran Dama Cava. Reviewers quite like it with a 5 out of 5 star rating and a price of about 22 dollars per bottle.

Bodegas Naveran Dama Cava

One of only a few vintage Cavas made in Spain. Dama is full-bodied yet bright and crisp. The Naverán estate has been producing high-quality Cavas since 1901. All Cavas made here are from vineyards owned and controlled by the estate. Dama is fermented in the bottle (a la méthode champenoise) and aged in its lees for 24 months.Caves Navera´n is a premium Cava producer that uses estate-grown grapes. Navera´n Dama is a Cava masterpiece, a combination of Chardonnay, which gives the wine body and volume, and Parellada, which imparts a zesty, bright character that cuts through the buttery roundness of the Chardonnay. Champagne lovers will enjoy this Mediterranean "farmer's fizz" with oysters, raw tuna and sushi. Its fresh acidity also compliments fruit desserts, especially peaches and sliced oranges.