INDIAN RATATOUILLE
This is an intriguing twist on a classic, Indian spices combined with Mediterrran flavors. A mini food processor works really well for chopping the garlic, chile, and ginger root. Serve on rice or orzo or accompanied by a crusty loaf of bread. Adapted from Moosewood Restaraunt New Classics cookbook. Enjoy!
Provided by Sharon123
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a stew pot, saute the onions in the oil on medium heat until translucent, about 10 minutes.
- Stir in the garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and saute for a minute, stirring constantly.
- Add the orange juice and eggplant, toss to coat with the spices, cover, and simmer for 10 to 15 minutes, until the eggplant is barely tender.
- Add the squash, bell peppers, tomatoes, and basil.
- Cover and continue to simmer about 15 minutes, until all of the vegetables are tender.
- Add a little more orange juice or water if necessary to prevent sticking.
- Serve hot or at room temperature.
- If you like, add a dollop of plain yogurt to each serving and top with fresh basil and a few toasted almonds or pistachios.
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Marvelous BE
[email protected]I'm gluten-free, so I was glad to find this recipe. I made it with gluten-free flour and it turned out great. The dish is flavorful and satisfying. I will definitely be making this again.
Nwaiku Jonathan
[email protected]I'm a vegetarian, so I was excited to try this recipe. It didn't disappoint! The vegetables are cooked perfectly and the sauce is rich and flavorful. I served it with some quinoa and it was a delicious and satisfying meal.
Nipun Athapaththu
[email protected]The flavors in this dish are incredible! The spices really come together to create a unique and delicious taste. I especially loved the addition of coconut milk, which gave the dish a creamy and rich texture. I will definitely be making this again!
Bella Martinez
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family. I usually serve it with rice or naan bread.
William Hegg
[email protected]This is a great budget-friendly recipe. I used all canned vegetables and it still turned out great. I also added some chickpeas to make it a bit more hearty. It's a delicious and affordable meal that I'll definitely be making again.
Prince Ifu
[email protected]This recipe was easy to follow and the end result was delicious. I made it for a potluck and it was a hit. Everyone loved the unique blend of flavors. I will definitely be making this again.
Yuditha Gerlad
[email protected]I'm always looking for healthy and flavorful recipes, and this Indian ratatouille definitely fits the bill. It's packed with vegetables and the spices give it a wonderful depth of flavor. I served it with some quinoa and it was a delicious and satisf
Marvin Miago
[email protected]This was a great way to use up some leftover vegetables. I didn't have any zucchini, so I used extra eggplant instead. It still turned out great. The sauce was a little thin for my taste, so I added some cornstarch to thicken it up. Overall, I really
Umerchanna Channa
[email protected]I'm a huge fan of Indian food, so I was excited to try this recipe. It didn't disappoint! The spices really shine through and the vegetables are cooked perfectly. I especially loved the addition of coconut milk, which gave the dish a lovely creamy te
[email protected] ariful
[email protected]This recipe is a keeper! I've always loved ratatouille, but this Indian twist takes it to the next level. The vegetables are so flavorful and the sauce is rich and creamy. I served it with some basmati rice and it was a hit with my family.
Ariyan Ahmed Sohan
[email protected]Absolutely loved this Indian ratatouille! The mix of spices and vegetables was divine. It was a bit spicy for my taste, but I added some yogurt to cool it down, and it was perfect. I'll definitely be making this again soon!