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Recipe: Summer Vegetable Ragout with Exotic Curry Sauce

Recipe: Summer Vegetable Ragout with Exotic Curry Sauce Recipe

  • 2 tbsp olive oil, divided
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 1 stalk lemongrass, coarsely chopped and pounded with meat mallet to flatten slightly
  • 1 1-inch piece fresh ginger, peeled and thinly sliced
  • 1 small granny smith apple, peeled and chopped finely
  • 2 tbsp Madras curry powder
  • 2 1/2 tbsp AP flour
  • 1 (15 oz) can light coconut milk
  • 1 1/2 lb eggplant, cut into 1-inch cubes
  • 1 lb assorted summer squash, cut into 1-inch pieces
  • 3 green peppers (I used cubanelles), seeded and cut into thin strips
  • 4 ears of corn, husked
  • 1 cup dried chickpeas, soaked overnight and boiled in salted water until tender
  • 2 cups spinach
  • 1/4 cup fresh torn basil
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