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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. vegetable oil (divided)
- 1 onion (small, chopped, about 1 cup)
- 1 carrots (small, peeled, chopped)
- 1 stalk lemongrass (coarsely chopped and pounded with meat mallet to flatten slightly)
- 1 piece fresh ginger (unpeeled, thinly sliced)
- 1 granny smith apples (small, peeled, finely chopped, about 1 cup)
- 2 Tbsp. curry powder (preferably Madras)
- 2 1/2 Tbsp. all-purpose flour
- 2 cups carrot juice (fresh)
- 1 1/2 lb. eggplant (about 2 medium, peeled, cut into 1-inch cubes)
- 5 Tbsp. vegetable oil (divided)
- 1 lb. summer squash (assorted, 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 corn husks
- 16 oz. garbanzo beans (chickpeas, drained)
- 2 cups arugula (packed)
- 1/4 cup fresh basil (torn)
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