Summer Vegetable Ragout with Exotic Curry Sauce

Name: Summer Vegetable Ragout with Exotic Curry Sauce
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Indian, Asian
Ingredients: 3 Tbsps all purpose flour; 473 milliliters (packed) arugula; 59 milliliters torn fresh basil; 425 grams garbanzo beans (chickpeas), drained; 1 small carrot, peeled, chopped; 473 milliliters fresh carrot juice; 2 Tbsps curry powder (preferably Madras); 4 ears of corn, husked; 680 grams eggplants (about 2 medium), peeled, cut into 1-inch cubes; 1 1-inch piece unpeeled fresh ginger, thinly sliced; 237 milliliters small Granny Smith apple, peeled, finely chopped (about; 454 grams green beans, haricots verts, and/or yellow wax beans, trimmed, cut into 2-inch lengths; 1 stalk lemongrass, coarsely chopped and pounded with meat mallet to flatten slightly; 237 milliliters small onion, chopped (about; 5 Tbsps vegetable oil, divided; 454 grams assorted summer squash (such as zucchini, yellow crookneck, and pattypan), cut into 1-inch pieces

You can never have too many main course recipes, so give Summer Vegetable Ragout with Exotic Curry Sauce It will be a hit at your The Fourth Of July event. Head to the store and pick up vegetable oil, carrot juice, eggplants, and a few other things to make it today. To use up the granny smith apple you could follow this main course with the Easy Apple Crisp with Peanut Butter Granola + KIND Granola Giveaway as a dessert.

Instructions

Heat 1 tablespoon oil inlarge saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Addonion, carrot, lemongrass, and ginger; sautéuntil slightly softened but not brown, about5 minutes.

Ingredients you will need

Lemon Grass

Carrot

Ginger

Add apple and curry powder;sauté until vegetables are tender, about 8minutes.

Ingredients you will need

Curry Powder

Vegetable

Apple

Add remaining 2 tablespoons oil,then flour and stir 1 to 2 minutes. Graduallypour in carrot juice; bring to boil, whiskingconstantly. Reduce heat to medium-low;simmer uncovered until sauce is slightlythickened and reduced to generous 2 1/2 cups,about 20 minutes. Strain sauce through finestrainer set over bowl, pressing on solids toextract as much liquid as possible; discardsolids in strainer. Season to taste withsalt and freshly ground pepper. DO AHEAD: Curry sauce can be made 1 day ahead. Coolslightly. Cover; chill. Rewarm before using.

Ingredients you will need

Ground Black Pepper

Carrot Juice

Sauce

All Purpose Flour

Cooking Oil

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Sieve

Bowl

Preheat oven to 400&def;F.

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Oven

Place eggplant cubes in large bowl.

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Eggplant

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Bowl

Add 3tablespoons oil and toss to coat; sprinklewith salt.

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Salt

Cooking Oil

Spread eggplant cubes in evenlayer on large rimmed baking sheet. Tosssquash and remaining 2 tablespoons oil insame bowl.

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Eggplant

Spread

Cooking Oil

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Baking Sheet

Bowl

Sprinkle with salt and pepper.

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Salt And Pepper

Spread squash in even layer on another largerimmed baking sheet. Roast until squashand eggplant are light golden and tender,turning occasionally, about 25 minutesfor squash and 40 minutes for eggplant.

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Eggplant

Spread

Squash

Equipment you will use

Baking Sheet

Remove baking sheets with vegetablesfrom oven and set aside. Fill large bowlwith water and ice. Cook beans in largepot of boiling salted water until just crisp-tender,2 to 4 minutes, depending on size ofbeans. Using tongs, transfer beans to bowlof ice water to cool.

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Water

Beans

Ice

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Baking Sheet

Tongs

Oven

Drain. Maintain boilingwater in same pot; add corn. Cook untilcorn is just tender, about 5 minutes.

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Corn

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Pot

Draincorn. Cool slightly.

Cut kernels off corncobs; discard cobs. DO AHEAD: Vegetablescan be made 4 hours ahead.

Combine allvegetables on large rimmed baking sheet.

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Baking Sheet

Let stand at room temperature.

Preheat oven to 400°F.

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Oven

Mix garbanzobeans into vegetables; bake until heatedthrough, about 15 minutes.

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Vegetable

Equipment you will use

Oven

Combine hot vegetables and hot currysauce in large bowl. Season to taste withsalt and pepper. Stir in arugula and basil.

Ingredients you will need

Vegetable

Arugula

Pepper

Basil

Equipment you will use

Bowl

Pour a light red, like the

Franz Gojer 2007 "Glögglhof" St. Magdalener

Rondell (Italy, $28).

Equipment

Ingredients

Servings:

3Tbsps

all purpose flour 473milliliters

(packed) arugula 59milliliters

torn fresh basil 425grams

garbanzo beans (chickpeas), drained 1small

carrot, peeled, chopped 473milliliters

fresh carrot juice 2Tbsps

curry powder (preferably Madras)4

ears of corn, husked 680grams

eggplants (about 2 medium), peeled, cut into 1-inch cubes 1

1-inch piece unpeeled fresh ginger, thinly sliced 237milliliters

small Granny Smith apple, peeled, finely chopped (about 454grams

green beans, haricots verts, and/or yellow wax beans, trimmed, cut into 2-inch lengths 1stalk

lemongrass, coarsely chopped and pounded with meat mallet to flatten slightly 237milliliters

small onion, chopped (about 5Tbsps

vegetable oil, divided 454grams

assorted summer squash (such as zucchini, yellow crookneck, and pattypan), cut into 1-inch pieces

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Pratsch Organic Gruner Veltliner. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 13 dollars per bottle.