Summer Vegetable Ragout with Exotic Curry Sauce

Ingredients

• To release the most flavor from the lemongrass stalk, it's important to coarsely chop and flatten it.
• 1 1-inch piece unpeeled fresh ginger
• 1 small carrot
• 4 ears corn
• 3 tablespoons vegetable oil
• 1 stalk lemongrass
• 1 small onion
• + 11 more ingredients
• • ¼ cup fresh basil
  • 1 pound assorted summer squash (such as zucchini, yellow crookneck, and pattypan)
  • 5 tablespoons vegetable oil
  • 1 ½ pounds eggplants
  • 2 cups fresh carrot juice
  • 2 ½ tablespoons all-purpose flour
  • 2 cups (packed) arugula
  • 2 tablespoons curry powder (preferably Madras)
  • 1 15- to 16-ounce can garbanzo beans (chickpeas)
  • 1 pound green beans, haricots verts, and/or yellow wax beans
  • 1 small Granny Smith apple

Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, carrot, lemongrass, and ginger; sauté until slightly softened but not brown, about 5 minutes. Add apple and curry powder; sauté until vegetables are tender, about 8 minutes. Add remaining 2 tablespoons oil, then flour and stir 1...

View full recipe at Epicurious