Carrot, Squash and Potato Ragout With Thai Flavors
Published January 12, 2014
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon minced fresh ginger
1 red or yellow onion, thinly sliced
Salt to taste
1 to 2 serrano or Thai green chiles, minced (to taste)
½ pound tofu, cut in dominoes or dice
1 teaspoon curry powder, preferably a sweet blend
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 ¾ pound or 2 cups)
¾ pound butternut squash, peeled and cut in small squares (about 2 cups)
¾ pound yellow-fleshed potatoes such as Yukon gold or fingerlings, cut in small dice, or if using fingerlings, sliced about ½ inch thick
2 cups chicken or vegetable stock
1 cup light coconut milk, shaken to blend
1 to 2 tablespoons fresh lime juice (to taste)
¼ cup chopped cilantro
Nutritional analysis per serving
40 grams carbs; 4 milligrams cholesterol; 303 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 12 grams fat; 6 grams fiber; 1151 milligrams sodium; 12 grams protein; 10 grams sugar
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.
Powered by
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.
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.
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.