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
  Optional:
• 1 teaspoon fish sauce
• Juice from half of lime
• Cilantro leaves for garnish

Directions:

1. Sprinkle salt, pepper and olive oil on the vegetables. Roast the vegetables separately at 400° for 30 minutes.
2. Brown onions, garlic and ginger, then add dried spices and chili. Add chopped tomatoes and vegetable broth.
3. Leave uncovered. Let the broth cook for 10 minutes on a medium flame. Stir the bottom to prevent scorching.
4. 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.
5. Season with salt, pepper, fish sauce (optional) and lime juice. Garnish with cilantro leaves.

Serves: 8 as main entrée | Estimated Time: 45–60 minutes