Summer Vegetable Ragout With Exotic Curry Sauce
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
35
Spice
48
Sweetness
43
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
5 tbsps
Vegetable Oil (divided)1 small
Onion (chopped about 1 cup)1 small
Carrot (peeled, chopped)2 tbsps
Curry Powder (preferably madras)2.5 tbsps
All-Purpose Flour2 cups
Carrot Juice (fresh)2 cups
Arugula (packed)1 cup
Basil (torn fresh)Directions:
1
For curry sauce: Heat 1 tablespoon oil in large saucepan over medium heat
2
Add onion, carrot, lemongrass, and ginger; sauté until slightly softened but not brown, about 5 minutes
3
Add apple and curry powder; sauté until vegetables are tender, about 8 minutes
4
Add remaining 2 tablespoons oil, then flour and stir 1 to 2 minutes
5
Gradually pour in carrot juice; bring to boil, whisking constantly
6
Reduce heat to medium-low; simmer uncovered until sauce is slightly thickened and reduced to generous 2 1/2 cups, about 20 minutes
7
Strain sauce through fine strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer
8
Season to taste with salt and freshly ground pepper
9
DO AHEAD: Curry sauce can be made 1 day ahead
10
Cool slightly
11
Cover; chill
12
Rewarm before using
13
Heat 1 tablespoon oil in large saucepan over medium heat
14
Add onion, carrot, lemongrass, and ginger; sauté until slightly softened but not brown, about 5 minutes
15
Add apple and curry powder; sauté until vegetables are tender, about 8 minutes
16
Add remaining 2 tablespoons oil, then flour and stir 1 to 2 minutes
17
Gradually pour in carrot juice; bring to boil, whisking constantly
18
Reduce heat to medium-low; simmer uncovered until sauce is slightly thickened and reduced to generous 2 1/2 cups, about 20 minutes
19
Strain sauce through fine strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer
20
Season to taste with salt and freshly ground pepper
21
DO AHEAD: Curry sauce can be made 1 day ahead
22
Cool slightly
23
Cover; chill
24
Rewarm before using
25
For vegetables: Preheat oven to 400&def;F
26
Place eggplant cubes in large bowl
27
Add 3 tablespoons oil and toss to coat; sprinkle with salt
28
Spread eggplant cubes in even layer on large rimmed baking sheet
29
Toss squash and remaining 2 tablespoons oil in same bowl
30
Sprinkle with salt and pepper
31
Spread squash in even layer on another large rimmed baking sheet
32
Roast until squash and eggplant are light golden and tender, turning occasionally, about 25 minutes for squash and 40 minutes for eggplant
33
Remove baking sheets with vegetables from oven and set aside
34
Fill large bowl with water and ice
35
Cook beans in large pot of boiling salted water until just crisp-tender, 2 to 4 minutes, depending on size of beans
36
Using tongs, transfer beans to bowl of ice water to cool
37
Drain
38
Maintain boiling water in same pot; add corn
39
Cook until corn is just tender, about 5 minutes
40
Drain corn
41
Cool slightly
42
Cut kernels off corn cobs; discard cobs
43
DO AHEAD: Vegetables can be made 4 hours ahead
44
Combine all vegetables on large rimmed baking sheet
45
Let stand at room temperature
46
Preheat oven to 400°F
47
Mix garbanzo beans into vegetables; bake until heated through, about 15 minutes
48
Combine hot vegetables and hot curry sauce in large bowl
49
Season to taste with salt and pepper
50
Stir in arugula and basil
51
Preheat oven to 400&def;F
52
Place eggplant cubes in large bowl
53
Add 3 tablespoons oil and toss to coat; sprinkle with salt
54
Spread eggplant cubes in even layer on large rimmed baking sheet
55
Toss squash and remaining 2 tablespoons oil in same bowl
56
Sprinkle with salt and pepper
57
Spread squash in even layer on another large rimmed baking sheet
58
Roast until squash and eggplant are light golden and tender, turning occasionally, about 25 minutes for squash and 40 minutes for eggplant
59
Remove baking sheets with vegetables from oven and set aside
60
Fill large bowl with water and ice
61
Cook beans in large pot of boiling salted water until just crisp-tender, 2 to 4 minutes, depending on size of beans
62
Using tongs, transfer beans to bowl of ice water to cool
63
Drain
64
Maintain boiling water in same pot; add corn
65
Cook until corn is just tender, about 5 minutes
66
Drain corn
67
Cool slightly
68
Cut kernels off corn cobs; discard cobs
69
DO AHEAD: Vegetables can be made 4 hours ahead
70
Combine all vegetables on large rimmed baking sheet
71
Let stand at room temperature
72
Preheat oven to 400°F
73
Mix garbanzo beans into vegetables; bake until heated through, about 15 minutes
74
Combine hot vegetables and hot curry sauce in large bowl
75
Season to taste with salt and pepper
76
Stir in arugula and basil