This is a combination of two rich dishes that will warm you to the bones on a cold February night. This is also great with some rice and a bit of chutney to cut the heat if you like it spicy. These are great slow cooker recipes or cook ahead recipes.
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Difficulty:



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Cost:


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Ready in:
30 min
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Cooking time:
1h
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Waiting time:
0 min
Ingredients
3 tablespoon(s) vegetable oil, 1 small onion, chopped, 1 small carrot, peeled and chopped, 1 stalk lemongrass, coarsely chopped and pounded with meat mallet to flatten slightly, 1 1 inch piece fresh ginger, unpeeled and thinly sliced, 1 small Granny Smith apple, peeled and finely chopped, 2 tablespoon(s) curry powder (preferably Madras), 1 teaspoon(s) chili powder, 1 tablespoon(s) all purpose flour, 2 cup(s) fresh carrot juice or 1 cup water one cup pureed carrot., 2 medium eggplant peeled and cut into 1-inch cubes, 5 tablespoon(s) grape seed oil, 1 pound(s) zucchini,6 medium , cut into 1-inch pieces, 1 pound(s) green beans (six handfuls)(haricots verts and/or yellow wax beans) trimmed and cut into 2-inch lengths, 4 ears of corn, husked, 1 15- to 16-ounce can garbanzo beans (chickpeas), drained, 4 ears of corn, husked, 1 handful(s) arugula,
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