Carrot, Squash and Potato Ragout With Thai Flavors

5.0(57)

This is inspired by a recipe in Patricia Wells’s “Vegetable Harvest.” The flavors are both sweet and pungent. Serve it on its own or over rice; Thai purple sticky rice looks particularly pretty against the orange vegetables but any type of rice will do. I’m very happy serving this over brown rice.

by Martha Rose Shulman

Open original recipe

Asian, ThaiDinner, Main Course

Servings

Serves 4 generously

Total time

45 min

Calories / serving

303 kcal

Ingredients (15)

serves

1 tablespoon extra virgin olive oilextra-virgin-olive-oil
1 tablespoon minced fresh gingerginger
1 red or yellow onion, thinly slicedonion
Salt to tastesalt
1 to 2 serrano or Thai green chiles, minced (to taste)
1/2 pound tofu, cut in dominoes or dicetofu
1 teaspoon curry powder, preferably a sweet blendcurry
1 3-inch piece of lemon grass stalk, crushed (use a rolling pin or a meat tenderizer)
4 medium carrots, peeled and sliced thin (about 3/4 pound or 2 cups)carrot
3/4 pound butternut squash, peeled and cut in small squares (about 2 cups)butternut-squash
3/4 pound yellow-fleshed potatoes such as Yukon gold or fingerlings, cut in small dice, or if using fingerlings, sliced about 1/2 inch thick
2 cups chicken or vegetable stockchicken
1 cup light coconut milk, shaken to blendmilk
1 to 2 tablespoons fresh lime juice (to taste)lime
1/4 cup chopped cilantrocilantro

Instructions (3 steps)

01Heat the oil over medium heat in a heavy lidded skillet or wide saucepan and add the ginger and onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add a pinch of salt, the tofu and the chiles, stir together, cover and cook gently for another 3 minutes, until the onion is soft but not browned. Add the curry powder, stir together, and add the lemon grass, carrots, squash, potatoes, and stock. Add salt to taste, bring to a simmer, cover and simmer 20 minutes, or until the vegetables are tender but not mushy.
02Meanwhile place the coconut milk in a saucepan and bring to a boil. Reduce by half.
03Stir the coconut milk into the vegetable ragout and combine well. Cover and simmer gently for 5 minutes. Remove the lemon grass stalk. Taste and adjust seasonings. Just before serving stir in the lime juice. Serve in wide bowls, with rice if desired, garnishing each bowl with chopped cilantro.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine✓

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.