Ratatouille with lemongrass galangal broth Recipe irene wong

• 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 1/2 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

1. Sprinkle salt and pepper and olive oil on vegetable Roast separately the vegetables at 400 degrees for 30 min
2. Brown onions, garlic, and ginger, add dried spices and chilies Add chopped tomatoes, vegetable broth, leave uncovered Stir the bottom from scorching and let the broth cook for 10 minutes in medium flame
3. Take roasted vegetable, mix with broth, stir Reduce 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

onion, garlic, ginger, red bell pepper, curry powder, cumin, paprika, turmeric, cayenne, chili paste, paste, tomatoes, vegetable broth, cauliflower, carrots, asian eggplants, yellow squash, fish sauce, lime, cilantro

Taken from www.chowhound.com/recipes/ratatouille-lemongrass-galangal-broth-30477 (may not work)