Photo: Swathi Handique
Summer Vegetable Ragout with Exotic Curry Sauce
18 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1053
Calories
29g
Protein
19g
Fat
197g
Carbs
Counts 15 of 19 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Arugula | 1 cup (20g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Meat | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Yellow Wax Bean | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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)
- 2 1/2 tablespoons all purpose flour
- 2 cups fresh carrot juice
- 1 1/2 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- to 16-ounce can garbanzo beans (chickpeas), drained
- 2 cups (packed) arugula
- 1/4 cup torn fresh basil
- Test-Kitchen Tip: To release the most flavor from the lemongrass stalk, it’s important to coarsely chop and flatten it.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes