Summer Vegetable Ragout With Curry Sauce

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Dana Treat
Nutrition per serving    (USDA % daily values)


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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)

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