Indian Ratatouille. Easy. Tasty. Start with some fresh eggplant. Then add just the right spices. Much more flavorful than regular ratatouille.
Fresh eggplant, shown with limes, bananas, tomatoes and watermelon.
Indian Ratatouille, A Delicious Change
Hi. It's Lois in the kitchen, telling you about a delicious Indian Ratatouille recipe. This Indian Ratatouille is not overly spicy. The orange juice gives it a sweet flavor and the combination of other spices adds terrific depth. Absolutely delicious ratatouille.
This recipe is originally from the Moosewood New Classics cookbook. I love the recipes in this cookbook. They are always delicious, and this is no exception!
Indian Ratatouille: Flavorful and vegan!
Indian Ratatouille is simple, with only about 15 minutes of hands-on time. It takes just 45 minutes, plenty of time to relax before supper.
Indian Ratatouille Recipe
Ingredients
Ingredients
- 2 cups diced onions
- 2 tablespoons olive oil
- 2 large garlic cloves minced
- 1 fresh chile minced (seeded for milder hot) or 1 teaspoon diced jalapeno peppers (store-bought in a jar)
- 1 tablespoon grated fresh ginger root
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- 1 teaspoon salt
- 1 generous pinch crumbled saffron
- 1 cup orange juice
- 5 cups cubed eggplant 1-inch cubes
- 2 zucchini squash cubed
- 1 green bell pepper diced
- 3 cups fresh tomatoes diced
- ¼ cup chopped fresh basil
Instructions
Intructions
- In a large pot (Dutch oven works well), sauté the onions and garlic in the oil until the onions are transparent (about 5-10 min.)
- Add the spices , stir. (30 seconds)
- Add the juice.
- Toss in the eggplant (I leave the skins on), zucchini, bell pepper, tomatoes and basil. Stir.
- Cover and simmer for about 15 minutes until all the vegetables are tender.
- Serve hot or at room temperature.
Notes
Nutrition
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