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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	372.85 Kcal (1561 kJ)
Calories from fat	174.12 Kcal
		% Daily Value*
Total Fat	19.35g	30%
Sodium	370.39mg	15%
Potassium	1148.11mg	24%
Total Carbs	49.1g	16%
Sugars	16.82g	67%
Dietary Fiber	10.53g	42%
Protein	7.33g	15%
Vitamin C	27.7mg	46%
Vitamin A	0.9mg	29%
Iron	2.8mg	16%
Calcium	94.2mg	9%

Amount Per 100 g
Calories	75.35 Kcal (315 kJ)
Calories from fat	35.19 Kcal
		% Daily Value*
Total Fat	3.91g	30%
Sodium	74.86mg	15%
Potassium	232.03mg	24%
Total Carbs	9.92g	16%
Sugars	3.4g	67%
Dietary Fiber	2.13g	42%
Protein	1.48g	15%
Vitamin C	5.6mg	46%
Vitamin A	0.2mg	29%
Iron	0.6mg	16%
Calcium	19mg	9%

* 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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