Dana Treat – Treat Yourself

Summer Vegetable Curry

Posted July 11, 2011

Summer Vegetable Ragout with Curry Sauce
Adapted from Bon Appétit
Serves 4

I can’t give you the recipe the way I would make it next time since I haven’t made it that way, so here it is more or less the way it was written with some of my changes.  Next time, I will cut the eggplant and squashes into thick slabs and grill them, then chop them into bite-size pieces.  I would also grill the corn.  I have several recipes that call for carrot juice and I always use Odwalla brand.

Curry Sauce
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)

Curry Sauce
Heat a large saucepan over medium heat.  Drizzle in just enough vegetable oil to cover the bottom of the pan, then add the onion, carrot, lemongrass, and ginger; sauté until slightly softened but not brown, about 5 minutes.  Add apple and curry powder; sauté until vegetables are tender, about 8 minutes.  Add 2 tablespoons of vegetable oil, then flour and stir 1 to 2 minutes.  Gradually pour in carrot juice; bring to boil, whisking constantly.  Reduce heat to medium-low; simmer uncovered until sauce is slightly thickened and reduced to generous 2½ cups, about 20 minutes.  Strain sauce through fine strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer.  Season to taste with salt and freshly ground black pepper.  Place sauce back in saucepan and keep warm.  (Curry sauce can be made 1 day ahead.  Cool slightly then cover and chillRewarm over medium-low heat.)

Preheat oven to 400ºF.  Place eggplant cubes on a large baking sheet.  Drizzle with about 2 tablespoons olive oil and sprinkle with salt.  Toss to coat.  Place squash on another large baking sheet and drizzle with remaining 2 tablespoons olive oil and a sprinkling of salt.  Roast until squash and eggplant are light golden and tender, turning occasionally, about 25 minutes for squash and 40 minutes for eggplant.  Remove baking sheets from oven and set aside.

Fill large bowl with water and ice.  Cook beans in a large pot of salted boiling water until just crisp-tender, 2 to 4 minutes, depending on size of beans.  Using tongs, transfer beans to bowl of ice water to cool.  Drain.  Maintain boiling water in same pot; add corn.  Cook until corn is just tender, about 3 minutes.  Cool slightly.  Cut kernels off cob; discard cobs.

Place all vegetables in a large pot and heat over medium-low heat.  Carefully pour the sauce over top and mix well to combine.  Mix in chickpeas.  Just before serving, stir in arugula and basil and stir until slightly wilted.  Serve alongside quinoa, rice, or all on its own.

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