The Occasional Vegetarian
100 Delicious Dishes That Put Vegetables at the Center of the Plate
by Elaine Louie
Saffron 59 “Ratatouille” with Lemongrass Galangal Broth
- 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 eggplant, cut into 1-inch cube*
- 1 yellow squash, cut into 1-inch cube*
*These vegetables may be substituted with string beans, okra and cabbage, or any other seasonal produce
- 1 teaspoon fish sauce
- Juice from half of lime
- Cilantro leaves for garnish
- Sprinkle salt, pepper and olive oil on the vegetables. Roast the vegetables separately at 400° for 30 minutes.
- Brown onions, garlic and ginger, then add dried spices and chili. Add chopped tomatoes and vegetable broth.
- Leave uncovered. Let the broth cook for 10 minutes on a medium flame. Stir the bottom to prevent scorching.
- Take roasted vegetables, mix with broth, and stir. Reduce heat and simmer until marinated vegetables are cooked thoroughly and infused with flavor from the broth.
- Season with salt, pepper, fish sauce (optional) and lime juice. Garnish with cilantro leaves.
Serves: 8 as main entrée | Estimated Time: 45–60 minutes