I just finished making the following Curry sauce by instruction from a cooking website.

Seens pretty good from taste test but the Granny Smith apple I used may have been too ripe. Sauce is too sweet. Use 1/2 an apple instead of a whole one.

This is supposed to be for an assortment of Summer Squash plus beans, eggplant, corn and even garbonzos.

For the mix mentioned above, I would skip the beets, potatoes and greens.

I think some Basil would help. Perhaps cook veggies separate and pour Curry sauce on afterwards.


Summer Vegetable Ragout with Exotic Curry Sauce

This vegetarian entre would also be delicious served with lamb or shrimp.

Curry Sauce

    * 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

Heat 1 tablespoon oil in large saucepan over medium heat.

Add onion, carrot, lemongrass, and ginger; saute until slightly softened but not brown, about 5 minutes.

Add apple and curry powder; saute until vegetables are tender, about 8 minutes.

Add remaining 2 tablespoons oil, then flour and stir 1 to 2 minutes.

Gradually pour in carrot juice; bring to boil, whisking constantly. Reduce heat to medium-low; simmer uncovered until sauce is slightly thickened and reduced to generous 2 1/2 cups, about 20 minutes.

Strain sauce through fine strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer.

Season to taste with salt and freshly ground pepper.

DO AHEAD Curry sauce can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before using.