Summer Vegetable Ragout with Exotic Curry Sauce

Summer Vegetable Ragout with Exotic Curry Sauce
Photo by Elinor Carucci

Ingredients

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

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

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