Name: Indian-style spiced ratatouille with rice and pappadums
Cook time: 55 min
Total time: 55 min
Yield: 2
Ingredients: 1 large onion, thinly sliced; 1/4 cup cooking oil; 2 teaspoon mustard seeds (black or yellow); 1 1/2 teaspoon ground coriander; 1 teaspoon cumin seeds; 1 heaped tsp turmeric; 2 courgettes, cut into 1cm rounds; 1 small eggplant, cut into 2cm cubes; 500 gram tomatoes, quartered; 1 tablespoon vinegar; 1 teaspoon sea salt or to taste; 1 teaspoon brown sugar; 2 cup cooked rice; 4 pappadums, fried; plain yoghurt and chutneys, to serve (kasundi or mango are good)

Indian-style spiced ratatouille with rice and pappadums

Nici Wickes' ratatouille recipe has all the comfort of the hearty French vegetable stew with the added kick of spices from India. Serve with rice and pappadums for a delicious gluten-free vegetarian meal

Serves 2

Cook

55M

Ingredients

1 large onion, thinly sliced

1/4 cup cooking oil

2 teaspoon mustard seeds (black or yellow)

1 1/2 teaspoon ground coriander

1 teaspoon cumin seeds

1 heaped tsp turmeric

2 courgettes, cut into 1cm rounds

1 small eggplant, cut into 2cm cubes

500 gram tomatoes, quartered

1 tablespoon vinegar

1 teaspoon sea salt or to taste

1 teaspoon brown sugar

2 cup cooked rice

4 pappadums, fried

plain yoghurt and chutneys, to serve (kasundi or mango are good)

Method

1.In a large pan, sauté the onion in half the oil until browned. This can take up to 15 minutes, but it gives the dish its depth of flavour, so don’t scrimp on this step. Add the spices and fry for 2-3 minutes more until fragrant. Remove from the pan and set aside.

2.Heat the remaining oil and fry the courgettes, leaving them undisturbed until well browned on one side. Add the remaining ingredients and onion spice mix. Simmer, covered, for 20 minutes. Try to resist stirring too much as you don’t want it to turn mushy.

3.Taste and season with more salt, sugar or vinegar as you wish. Simmer, with the lid off, for a further 10-15 minutes to reduce the liquid a little.

4.Serve with rice, pappadums, yoghurt and chutney.