Curried vegetable stew

    1 hour 25 min

    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

    Serves: 75 

    • 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
    • 125g raisins
    • 25g curry powder
    • 25g ground ginger
    • 25g ground cumin
    • 1 1/2 teaspoons cayenne pepper

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. 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.

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