Winter Harvest Curry Stew Recipe

Winter Harvest Curry Stew Recipe

How To Make Winter Harvest Curry Stew

Warm-up this winter with a flavorful and savory curry stew. It’s highly vegetarian and uses butternut squash for that deep, earthy flavor. Try it at home.

Preparation: 25 minutes
Cooking: 1 hour
Total: 1 hour 25 minutes



  • gallonsvegetable broth
  • 4butternut squashes,peeled, seeded, and diced
  • 6bunches mustard greens,chopped
  • 7heads cauliflower,cut into florets
  • 7heads broccoli,cut into florets
  • 7red bell peppers,diced
  • 15carrots,peeled and diced
  • 15parsnips,diced
  • onions,diced
  • stalks celery,diced
  • ¾cupraisins
  • ¼cupcurry powder
  • ¼cupground ginger
  • ¼cupground cumin
  • tspcayenne pepper


  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.

  2. Bring to a boil, reduce heat to medium-low and simmer until the vegetables are tender for about 1 hour.


  • Calories: 82.95kcal
  • Fat: 0.71g
  • Saturated Fat: 0.14g
  • Monounsaturated Fat: 0.16g
  • Polyunsaturated Fat: 0.12g
  • Carbohydrates: 18.28g
  • Fiber: 5.44g
  • Sugar: 5.93g
  • Protein: 3.74g
  • Sodium: 60.47mg
  • Calcium: 79.61mg
  • Potassium: 636.89mg
  • Iron: 1.51mg
  • Vitamin A: 289.19µg
  • Vitamin C: 103.47mg
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