Summer Vegetable Ragout with Exotic Curry Sauce

Name: Summer Vegetable Ragout with Exotic Curry Sauce
Prep time: 1 minutes
Total time: 2 hours
Yield: 4 Servings
Ingredients: 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); 2½ tablespoons all-purpose flour; 2 cups fresh carrot juice; 1½ 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 15–16-ounce can garbanzo beans (chickpeas), drained; 2 cups (packed) arugula; ¼ cup torn basil

By Quinn Hatfield Hatfield s Los Angeles CaliforniaPhotographer Elinor Carucci

August 4, 2010

Image may contain Plant Food Produce Salad and Vegetable

This vegetarian entrée with curry sauce would also be delicious served with lamb or shrimp.

Recipe notes