Recipe by chefcs
"Great with rice for a nice hearty vegetarian dish!"
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1 1/2 gallons
butternut squashes - peeled, seeded, and diced
mustard greens, chopped
cauliflower, cut into florets
broccoli, cut into florets
red bell peppers, diced
carrots, peeled and diced
1 1/2 stalks
1 1/2 teaspoons
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 needed, a very healthy soup. Definitely will make again. A BIG THANK YOU chefcs!
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 oil before adding stock and veggies. Thought it had a really good flavor and was hearty. The trick is simmering it till the broccoli and cauliflower start to crumble. This gives the illusion of a thicker soup. For me, that was about 20 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Winter Harvest Curry Stew
Serving Size: 1/75 of a recipe
Servings Per Recipe: 75
Amount Per Serving
Calories from Fat: 7
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