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Summer Vegetable Ragout with Exotic Curry Sauce


Serves 4


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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