Indian Spiced Ratatouille
Love the idea of Ratatouille, but think that it needs a little something more? Then we have the recipe for you!
Indian Spiced Ratatouille
Category
Main
Cuisine
French
Servings
4
A vegetarian favorite!
David Cook
Ingredients
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1 eggplant, medium dice
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1 squash, small dice
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1 zucchini, small diced
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2 tomatoes, small diced
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2 T. oil
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1.5 T. curry powder
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4 cloves garlic, minced
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1 T. ginger, microplaned
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2 tsp. coriander, ground
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Salt and pepper
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2 T. oil
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5 cloves garlic, smashed
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1 T. cumin seeds, whole
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1 T. coriander seed, whole
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2 cardamom pods
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3 whole chiles
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5 curry leaves
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1 red onion, julienned fine
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1 red chile, fresh, sliced into thin rounds
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1 shallot, sliced into thin rounds
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1 tsp. coconut oil
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1 T. tomato paste
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½ C. white wine
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1-14 oz can fire roasted crushed tomatoes
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1 lemon, juiced
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1 T. kasoori methi
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Salt and pepper
Directions
Cut the eggplant, squash, zucchini, and tomatoes and place in a bowl. Toss with the oil, curry powder, garlic, ginger, ground coriander, and salt and pepper. Set aside.
In a large saute pan over medium heat, add the oil. When the oil is hot, add the garlic cloves, cumin seeds, coriander seeds, cardamom pods, whole chiles, and curry leaves. Sputter the spices gently until they start to pop and release their aroma well. When the curry leaves writher down, remove them and discard.
Next, add the red onion, red chile, and shallot. Saute until fragrant and translucent, about 4-5 minutes.
Add the diced vegetables and turn the heat to high. Arrange the vegetable the best as possible in a single layer – looking for a quick caramelization. When the vegetables have picked up color (make sure you don’t cook them through) remove everything to the bowl that the vegetable were in.
Place the pan back on the burner over medium heat. Add the 1 tsp. coconut oil and heat. When the oil is hot, add the tomato paste and caramelize it to remove the raw flavor.
Deglaze the pan with the white wine. Reduce until the alcohol has evaporated. Add the crushed tomatoes, lemon juice, and methi. Mix in well.
Add the vegetables back to the pan and simmer gently until they are cooked. Season with salt and pepper.