Need to feed a crowd? This recipe makes a huge pot of vegetable stew seasoned with curry, ginger and cumin. You can freeze extras or scale down the amounts if you are serving a smaller gathering!
2 people made this
5L vegetable stock
4 butternut squash - peeled, seeded and diced
6 bunches mustard leaves, chopped
7 cauliflowers, cut into florets
7 heads of broccoli, cut into florets
7 red peppers, diced
15 carrots, peeled and diced
15 parsnips, diced
1 1/2 onions, diced
1 1/2 stalks celery, diced
25g curry powder
25g ground ginger
25g ground cumin
1 1/2 teaspoons cayenne pepper
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:25min › Cook:1hr › Ready in:1hr25min
Combine vegetable stock, butternut squash, mustard leaves, cauliflower, broccoli, red peppers, carrots, parsnips, onions, celery, raisins, curry powder, ginger, cumin and cayenne pepper in a large stockpot. Bring to the boil, reduce heat to medium-low and simmer until the vegetables are tender, about 1 hour.