Curried Winter Vegetable Stew Recipe

Ingredients

  • For the Stock:
  • 1 large butternut squash
  • 16 cups water
  • 2 carrots
  • 2 parsnips
  • 2 ribs celery, diced
  • 1 small onion
  • 1⁄2 ounce fresh ginger, cut into nickel-size slices
  • 1 ounce fresh cilantro, with stems, chopped
  • 2 tablespoons salt
  • 2 whole cardamom pods, crushed
  • 1 tablespoon peppercorns
  • 1 teaspoon fenugreek seeds
  • 1⁄2 teaspoon cumin seeds
  • 1 small bay leaf
  • For the Stew:
  • 4 tablespoons extra virgin olive oil
  • 6 cups butternut squash, cut into1-inch dice
  • 2 cups parsnips, cut into 1-inch dice
  • 2 carrots, cut into 1-inch dice
  • 1 head cauliflower, in florets
  • 3 cloves garlic, sliced
  • 3 teaspoons salt
  • 1 1⁄2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1⁄2 teaspoon turmeric
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄2 teaspoon cayenne (optional)

Description

Hot! Good For A Cold, Cold, Winter’s Night Serve With A Crusty Bread, And You’ve Got A Meal. Your Home Will Smell Wonderful.

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