Winter Harvest Curry Stew - cooking recipe

Ingredients

1 1/2 gallons vegetable broth
4 butternut squashes - peeled, seeded, and diced
6 bunches mustard greens, chopped
7 heads cauliflower, cut into florets
7 heads broccoli, cut into florets
7 red bell peppers, diced
15 carrots, peeled and diced
15 parsnips, diced
1 1/2 onions, diced
1 1/2 stalks celery, diced
3/4 cup raisins
1/4 cup curry powder
1/4 cup ground ginger
1/4 cup ground cumin
1 1/2 teaspoons cayenne pepper

Preparation

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.