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Summer Vegetable Ragout with Exotic Curry Sauce
EATS WELL WITH OTHERS16Ingredients
105Minutes
640Calories
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Ingredients
US|METRIC
4 SERVINGS
- 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 piece fresh ginger (peeled and thinly sliced)
- 1 Granny Smith apple (small, peeled and chopped finely)
- 2 Tbsp. Madras curry powder
- 2 1/2 Tbsp. AP flour
- 15 oz. light coconut milk
- 1 1/2 lb. eggplant (cut into 1-inch cubes)
- 1 lb. summer squash (assorted, 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 basil (fresh torn)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat24g120% |
| Trans Fat |
| Cholesterol |
| Sodium60mg3% |
| Potassium1820mg52% |
| Protein17g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber22g88% |
| Sugars21g |
| Vitamin A80% |
| Vitamin C180% |
| Calcium15% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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