Curry Vegetable Ragout

Adapted from Eats Well With Others, serves four


2 tablespoons olive oil
1 small onion, chopped
1 small carrot, chopped
1 small squash, peeled and cubed
3 green peppers, chopped
1 stalk lemongrass, coarsely chopped and pounded
1 inch piece fresh ginger, peeled and thinly sliced
2 tablespoons curry powder
1 15 ounce can coconut milk
1  can corn, drained
1 15 ounce can chickpeas, drained
1/4 cup fresh cilantro

Heat the olive oil over in a large wok over medium heat.  Add the onion, squash, carrot, lemongrass and ginger.  Saute until slightly softened, about five minutes.

Add the curry powder and saute until fragrant. Pour in the coconut milk.  Add the chickpeas and corn. Continue cooking until heated through.

Garnish with cilantro.

Amy