Summer Vegetable Ragout With Curry Sauce

2 faves
More from this source
Dana Treat
Nutrition per serving    (USDA % daily values)
CAL
628
FAT
59%
CHOL
0%
SOD
27%

Comments

Add a comment

Ingredients for 4 servings

Vegetable oil

1 small onion, chopped

1 small carrot, peeled, chopped

1 stalk lemongrass, smashed lightly and coarsely chopped

1 1-inch piece unpeeled fresh ginger, thinly sliced

1 small Granny Smith apple, peeled, finely chopped

2 tbsp. curry powder

2½ tbsp. all-purpose flour

2 cups carrot juice

1½ pounds eggplants, cut into 1-inch cubes

About 4 tbsp. olive oil, divided

1 pound assorted summer squash, cut into 1-inch pieces

1 pound green beans, or other long beans, trimmed, cut into 2-inch lengths

4 ears of corn, husked

1 15-ounce can chickpeas, drained

2 cups arugula

¼ cup torn fresh basil (Thai basil if you can find it)

You might also like

Roasted Vegetable Ragout
Whole Living
Spring Vegetable Ragout
Whole Living
Eat For Eight Bucks: Cornmeal Crepes, Mushroom...
Serious Eats
Pan-Seared Sea Bass With White Bean Ragout
Wolfgang Puck
Vegetable Ragout
Self Magazine
Tepary Bean And Fennel Ragout
Sunset
Veal Artichoke Ragout
Framed Cooks
Spring Ragout Recipe
101 Cookbooks
Slow-Roasted Beef Tenderloin With Double-Mushro...
Fine Cooking
White Bean Ragout With Toast
Bon Appetit