Curried Ratatouille

Serves: 4 to 6

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free

Serve this Indian-inspired dish with warm naan or over basmati rice.

Ingredients

Preparation

Heat oil in a heavy pot over medium-high heat. Stir in the mustard and cumin seeds, frying the spices until they begin to pop, 2 to 3 minutes. Add garlic, ginger and jalapeño, stirring until fragrant, about 1 minute. Stir in onion and cook until soft and golden, about 10 minutes. Sprinkle with turmeric and coriander.

Mix in eggplant, zucchini and tomatoes, stirring to combine. Turn the heat to medium-low, cover and cook until softened, about 20 minutes. Remove the lid and cook uncovered for another 10 minutes to thicken juices; season to taste with salt and pepper. Sprinkle with cilantro just before serving.

Each of 6 servings: 90 cal, 5g fat (1g sat), 0mg chol, 200mg sodium, 11g carb, 4g fiber, 2g protein

Source: Sound Consumer, September 2013

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More about: eggplant, spices, stew, summer squash, tomatoes

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