For curry sauce: Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, carrot, lemongrass, and ginger; sauté until slightly softened but not brown, about 5 minutes. Add apple and curry powder; sauté until vegetables are tender, about 8 minutes. Add remaining 2 tablespoons oil, then flour and stir 1 to 2 minutes. Gradually pour in carrot juice; bring to boil, whisking constantly. Reduce heat to medium-low; simmer uncovered until sauce is slightly thickened and reduced to generous 2 1/2 cups, about 20 minutes. Strain sauce through fine strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Season to taste with salt and freshly ground pepper. DO AHEAD: Curry sauce can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before using.
For vegetables: Preheat oven to 400&def;F. Place eggplant cubes in large bowl. Add 3 tablespoons oil and toss to coat; sprinkle with salt. Spread eggplant cubes in even layer on large rimmed baking sheet. Toss squash and remaining 2 tablespoons oil in same bowl. Sprinkle with salt and pepper. Spread squash in even layer on another large rimmed baking sheet. Roast until squash and eggplant are light golden and tender, turning occasionally, about 25 minutes for squash and 40 minutes for eggplant. Remove baking sheets with vegetables from oven and set aside. Fill large bowl with water and ice. Cook beans in large pot of boiling salted water until just crisp-tender, 2 to 4 minutes, depending on size of beans. Using tongs, transfer beans to bowl of ice water to cool. Drain. Maintain boiling water in same pot; add corn. Cook until corn is just tender, about 5 minutes. Drain corn. Cool slightly. Cut kernels off corn cobs; discard cobs. DO AHEAD: Vegetables can be made 4 hours ahead. Combine all vegetables on large rimmed baking sheet. Let stand at room temperature.
Preheat oven to 400°F. Mix garbanzo beans into vegetables; bake until heated through, about 15 minutes.
Combine hot vegetables and hot curry sauce in large bowl. Season to taste with salt and pepper. Stir in arugula and basil.
What to drink: Pour a light red, like the Franz Gojer 2007 Glögglhof St. Magdalener Rondell (Italy, $28).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	695.03 Kcal (2910 kJ)
Calories from fat	289.94 Kcal
		% Daily Value*
Total Fat	32.22g	50%
Sodium	394.3mg	16%
Potassium	1754.1mg	37%
Total Carbs	94.8g	32%
Sugars	27.51g	110%
Dietary Fiber	16.93g	68%
Protein	18.45g	37%
Vitamin C	59.8mg	100%
Vitamin A	1.3mg	44%
Iron	4.2mg	23%
Calcium	191.5mg	19%

Amount Per 100 g
Calories	81.86 Kcal (343 kJ)
Calories from fat	34.15 Kcal
		% Daily Value*
Total Fat	3.79g	50%
Sodium	46.44mg	16%
Potassium	206.59mg	37%
Total Carbs	11.17g	32%
Sugars	3.24g	110%
Dietary Fiber	1.99g	68%
Protein	2.17g	37%
Vitamin C	7mg	100%
Vitamin A	0.2mg	44%
Iron	0.5mg	23%
Calcium	22.6mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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