Summer Vegetable Ragout With Exotic Curry Sauce

Name: Summer Vegetable Ragout With Exotic Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil, divided; 1 small onion, chopped (about 1 cup); 1 small carrot, peeled, chopped; 1 stalk lemongrass, coarsely chopped and pounded with meat mallet to flatten slightly; 1 1-inch piece unpeeled fresh ginger, thinly sliced; 1 small Granny Smith apple, peeled, finely chopped (about 1 cup); 2 tablespoons curry powder (preferably Madras); 2 1/2 tablespoons all purpose flour; 2 cups fresh carrot juice; 1 1/2 pounds eggplants (about 2 medium), peeled, cut into 1-inch cubes; 5 tablespoons vegetable oil, divided; 1 pound assorted summer squash (such as zucchini, yellow crookneck, and pattypan), cut into 1-inch pieces; 1 pound green beans, haricots verts, and/or yellow wax beans, trimmed, cut into 2-inch lengths; 4 ears of corn, husked; 1 15- to 16-ounce can garbanzo beans (chickpeas), drained; 2 cups (packed) arugula; 1/4 cup torn fresh basil; Test-Kitchen Tip: To release the most flavor from the lemongrass stalk, it's important to coarsely chop and flatten it.

Servings: persons

3 tablespoons vegetable oil, divided
1 small onion, chopped (about 1 cup)
1 small carrot, peeled, chopped
1 stalk lemongrass, coarsely chopped and pounded with meat mallet to flatten slightly
1 1-inch piece unpeeled fresh ginger, thinly sliced
1 small Granny Smith apple, peeled, finely chopped (about 1 cup)
2 tablespoons curry powder (preferably Madras)
2 1/2 tablespoons all purpose flour
2 cups fresh carrot juice
1 1/2 pounds eggplants (about 2 medium), peeled, cut into 1-inch cubes
5 tablespoons vegetable oil, divided
1 pound assorted summer squash (such as zucchini, yellow crookneck, and pattypan), cut into 1-inch pieces
1 pound green beans, haricots verts, and/or yellow wax beans, trimmed, cut into 2-inch lengths
4 ears of corn, husked
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
2 cups (packed) arugula
1/4 cup torn fresh basil
Test-Kitchen Tip: To release the most flavor from the lemongrass stalk, it's important to coarsely chop and flatten it.

1
Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, carrot, lemongrass, and ginger; saute until slightly softened but not brown, about 5 minutes. Add apple and curry powder; saute until vegetables are tender, about 8 minutes. Add remaining 2 tablespoons oil, then flour and stir 1 to 2 minutes. Gradually pour in carrot juice; bring to boil, whisking constantly. Reduce heat to medium-low; simmer uncovered until sauce is slightly thickened and reduced to generous 2 1/2 cups, about 20 minutes. Strain sauce through fine strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Season to taste with salt and freshly ground pepper. DO AHEAD:
2
Preheat oven to 400&def;F. Place eggplant cubes in large bowl. Add 3 tablespoons oil and toss to coat; sprinkle with salt. Spread eggplant cubes in even layer on large rimmed baking sheet. Toss squash and remaining 2 tablespoons oil in same bowl. Sprinkle with salt and pepper. Spread squash in even layer on another large rimmed baking sheet. Roast until squash and eggplant are light golden and tender, turning occasionally, about 25 minutes for squash and 40 minutes for eggplant. Remove baking sheets with vegetables from oven and set aside. Fill large bowl with water and ice. Cook beans in large pot of boiling salted water until just crisp-tender, 2 to 4 minutes, depending on size of beans. Using tongs, transfer beans to bowl of ice water to cool. Drain. Maintain boiling water in same pot; add corn. Cook until corn is just tender, about 5 minutes. Drain corn. Cool slightly. Cut kernels off corn cobs; discard cobs. DO AHEAD:
3
Preheat oven to 400u00b0F. Mix garbanzo beans into vegetables; bake until heated through, about 15 minutes.
4
Combine hot vegetables and hot curry sauce in large bowl. Season to taste with salt and pepper. Stir in arugula and basil.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3 tablespoons vegetable oil, divided, 1 small onion, chopped (about 1 cup), 1 small carrot, peeled, chopped, 1 stalk lemongrass, coarsely chopped and pounded with meat mallet to flatten slightly, and more.

Yes, Summer Vegetable Ragout With Exotic Curry Sauce falls under the General 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.

That's it — enjoy your meal!