Summer Vegetable Ragout With Exotic Curry Sauce

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

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