Carrot, Squash and Potato Ragout With Thai Flavors Recipe

Name: Carrot, Squash and Potato Ragout With Thai Flavors
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 tablespoon minced fresh ginger; 1 red or yellow onion, thinly sliced; Salt to taste; 1 to 2 serrano or Thai green chiles, minced (to taste); 1/2 pound tofu, cut in dominoes or dice; 1 teaspoon curry powder, preferably a sweet blend; 1 3-inch piece of lemon grass stalk, crushed (use a rolling pin or a meat tenderizer); 4 medium carrots, peeled and sliced thin (about 3/4 pound or 2 cups); 3/4 pound butternut squash, peeled and cut in small squares (about 2 cups); 3/4 pound yellow-fleshed potatoes such as Yukon gold or fingerlings, cut in small dice, or if using fingerlings, sliced about 1/2 inch thick; 2 cups chicken or vegetable stock; 1 cup light coconut milk, shaken to blend; 1 to 2 tablespoons fresh lime juice (to taste); 1/4 cup chopped cilantro

Servings: persons

1 tablespoon extra virgin olive oil
1 tablespoon minced fresh ginger
1 red or yellow onion, thinly sliced
Salt to taste
1 to 2 serrano or Thai green chiles, minced (to taste)
1/2 pound tofu, cut in dominoes or dice
1 teaspoon curry powder, preferably a sweet blend
1 3-inch piece of lemon grass stalk, crushed (use a rolling pin or a meat tenderizer)
4 medium carrots, peeled and sliced thin (about 3/4 pound or 2 cups)
3/4 pound butternut squash, peeled and cut in small squares (about 2 cups)
3/4 pound yellow-fleshed potatoes such as Yukon gold or fingerlings, cut in small dice, or if using fingerlings, sliced about 1/2 inch thick
2 cups chicken or vegetable stock
1 cup light coconut milk, shaken to blend
1 to 2 tablespoons fresh lime juice (to taste)
1/4 cup chopped cilantro

1
Heat the oil over medium heat in a heavy lidded skillet or wide saucepan and add the ginger and onion.
2
Cook, stirring often, until the onion begins to soften, about 3 minutes.
3
Add a pinch of salt, the tofu and the chiles, stir together, cover and cook gently for another 3 minutes, until the onion is soft but not browned.
4
Add the curry powder, stir together, and add the lemon grass, carrots, squash, potatoes, and stock.
5
Add salt to taste, bring to a simmer, cover and simmer 20 minutes, or until the vegetables are tender but not mushy.
6
Meanwhile place the coconut milk in a saucepan and bring to a boil.
7
Reduce by half.
8
Stir the coconut milk into the vegetable ragout and combine well.
9
Cover and simmer gently for 5 minutes.
10
Remove the lemon grass stalk.
11
Taste and adjust seasonings.
12
Just before serving stir in the lime juice.
13
Serve in wide bowls, with rice if desired, garnishing each bowl with chopped cilantro.

1008

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 tablespoon minced fresh ginger, 1 red or yellow onion, thinly sliced, Salt to taste, and more.

Yes, Carrot, Squash and Potato Ragout With Thai Flavors falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot, Squash and Potato Ragout With Thai Flavors

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