Carrot, Squash and Potato Ragout With Thai Flavors
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 1tablespoon minced fresh ginger
- 1red or yellow onion, thinly sliced
- Salt to taste
- 1 to 2serrano or Thai green chiles, minced (to taste)
- ½pound tofu, cut in dominoes or dice
- 1teaspoon curry powder, preferably a sweet blend
- 13-inch piece of lemon grass stalk, crushed (use a rolling pin or a meat tenderizer)
- 4medium carrots, peeled and sliced thin (about ¾ pound or 2 cups)
- ¾pound butternut squash, peeled and cut in small squares (about 2 cups)
- ¾pound yellow-fleshed potatoes such as Yukon gold or fingerlings, cut in small dice, or if using fingerlings, sliced about ½ inch thick
- 2cups chicken or vegetable stock
- 1cup light coconut milk, shaken to blend
- 1 to 2tablespoons fresh lime juice (to taste)
- ¼cup chopped cilantro
Nutritional analysis per serving (4 servings)
303 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 12 grams protein; 1151 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 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.
- Step 2
Meanwhile place the coconut milk in a saucepan and bring to a boil. Reduce by half.
- Step 3
Stir 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.
- Advance preparation: You can make this a day ahead and reheat gently. Don’t stir in the lime juice until you’re ready to serve.
Private Notes
Comments
Isn’t lite coconut milk just thinned out regular coconut milk, with water or coconut water? I’m curious what came the reducing step has compared to just using heavy coconut milk.
Based on other comments that this soup lacked flavor, I up the curry to 1.5t (just right amount for us) and then 3 instead of 2 Thai chilis (that was 1 too many). I’d suggest not exceeding 2 Thai chilis until you’ve prepared and tasted the recipe. Overall 4.25 stars!
Isn’t lite coconut milk just thinned out regular coconut milk, with water or coconut water? I’m curious what came the reducing step has compared to just using heavy coconut milk.
Sooo... this was not super flavorful on account of there being an excess of starchy veg perhaps? I tripled the amount of curry powder and felt the need to douse it all in salt and fresh black pepper at the finish. I also pan-seared the tofu first thing before adding it in step 1. And added green cabbage, yum! But yeah, how do I make this more flavorful?
I put in a tablespoon of coriander, 4 cloves of garlic, and a bunch of cumin, turmeric, black pepper, and a dried cayenne pepper, instead of the curry powder (because I didn't have any). I also didn't have any lemongrass. That's one way to make it more flavorful, because mine was delicious.
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