Ratatouille with Lemongrass Galangal Broth

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8 Easy
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Ingredients (20)

  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 red bell pepper diced
  • 1 tablespoon curry powder
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon turmeric
  • 1 pinch of cayenne
  • 1 teaspoon chili paste in soybean oil
  • 1 tablespoon tom yum paste
  • 1 lb chopped tomatoes
  • 2 cups vegetable broth
  • 1 cauliflower, cut into small florets
  • 2 carrots peeled and sliced into ½ round
  • 1 asian eggplants, cut into 1 inch cube
  • 1 yellow squash, cut into 1 inch cube
  • Optional: 1 teaspoon Fish sauce
  • Optional: Juice from half of lime
  • Optional: Cilantro leaves

Summary

This recipe is contributed on the book of The Occasional Vegetarian ~ NYTimes.
Taking on to another notch after roasting the vegetable and bring a flavorful hearty meal with
the richness from aromatic herbs and spices.

Instructions

  1. 1Sprinkle salt and pepper and olive oil on vegetable
    Roast separately the vegetables at 400° for 30 min
    Brown onions, garlic, and ginger, add dried spices and chilies
  2. 2Add chopped tomatoes, vegetable broth, leave uncovered
    Stir the bottom from scorching and let the broth cook for 10 minutes in medium flame
    Take roasted vegetable, mix with broth, stir
  3. 3Reduce heat, simmer until flavor have marinated and vegetable are cooked thoroughly
    Apply seasoning with salt pepper, fish sauce (optional), lime juice
    Garnish with cilantro leaves
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