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Summer Vegetable Ragout with Curry Sauce

Adapted from Epicurious

Ingredients
Curry sauce:
3 Tbsp. 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 Tbsp. curry powder (preferably Madras)
2 1/2 Tbsp. all purpose flour
2 c. fresh carrot juice
Vegetables:
1 1/2 lbs eggplants (about 2 medium), peeled, cut into 1-inch cubes
5 Tbsp. vegetable oil, divided
1 lb assorted summer squash (such as zucchini, yellow crookneck, and pattypan), cut into 1-inch pieces
1 lb 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 c. (packed) arugula
1/4 c. torn fresh basil

Instructions
Curry Sauce:
In a large sauce pan, heat 1 Tbsp. of oil over medium heat. Saute onion, carrot, lemongrass and ginger until slightly softened (about 5 minutes). Add apple and curry powder to vegetables and continue sautéing until tender (about 8 minutes).

Add remaining 2 Tbsp of oil to pan along with flower and stir for 2 minutes. Slowly pour in carrot juice while whisking and gradually bring to a boil, continue to whisk constantly.

Reduce heat to medium-low and simmer until sauce has thickened and reduced to about 2 1/2 cups (about 20 minutes). Place a strainer over a bowl and pour the contents of the pan through the strainer, pressing on the solids to get as much liquid as possible. Discard remaining solids. Season sauce with sale and pepper. Curry sauce can be made one day ahead.

For Vegetables:

Heat oven to 400°F. In a large bowl, combine eggplant cubes with 3 Tbsp. of oil and toss to coat. Sprinkle with salt. Place eggplant onto a rimmed baking sheet. Use the same bowl to toss squash cubes with remaining oil and a sprinkle of salt. Spread squash onto a separate rimmed baking sheet. Roast both vegetables until golden and tender, turning occasionally. (25 minutes for squash and 40 minutes for eggplant). Remove baking sheets from oven and set aside.

Blanch beans by cooking in boiling salted water for 2-4 minutes and then placing them in a bath of ice water to stop them from cooking and then draining. Leave the boiling water in the same bot and add the corn, cooking until just tender (about 5 minutes). Remove corn from water and let cool. When corn is cool enough to handle, slice off kernels and discard cobs.

Combine squash, eggplant and corn on to one baking sheet. Mix garbanzo beans into vegetables and bake for 15 minutes or until heated through.

Combine hot vegetables and warm curry sauce in a large serving bowl. Sean with salt and pepper and stir in arugula and basil.