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    You are in: Home / Recipes / Indian Ratatouille Recipe
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    Indian Ratatouille

    Indian Ratatouille. Photo by Jostlori

    1/2 Photos of Indian Ratatouille

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Sharon123's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a stew pot, saute the onions in the oil on medium heat until translucent, about 10 minutes.
    2. 2
      Stir in the garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and saute for a minute, stirring constantly.
    3. 3
      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.
    4. 4
      Add the squash, bell peppers, tomatoes, and basil.
    5. 5
      Cover and continue to simmer about 15 minutes, until all of the vegetables are tender.
    6. 6
      Add a little more orange juice or water if necessary to prevent sticking.
    7. 7
      Serve hot or at room temperature.
    8. 8
      If you like, add a dollop of plain yogurt to each serving and top with fresh basil and a few toasted almonds or pistachios.

    Ratings & Reviews:

    • on October 12, 2007

      55

      I've not made this recipe but I can tell I'm going to .. . There is extremely little Alzheimer's in India and research is showing turmeric (curcumin)to be the "cause". Research is also showing the plaques in alzheimer's to "possibly begin to disintegrate" when mice are given turmeric . .something to keep in mind. Also, if you are serving this over brown rice, try adding some hulled (or pearled if you prefer)barley to the rice - cook 5-10 minutes first then add the brown rice to the water. Barley has the lowest glycemic index scale of all the grains - about a 23, brown rice is about a 50 or so. If you add chicken stock and/or spices to the rice you can ramp up the flavor of the dish even more. Sometime, try adding red pepper flakes to your rice directly (if you're a "spicey" person)as it cooks. Good health as well as good eats!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 07, 2014

      55

      Fabulous recipe - a new favorite. It went together fast and easy, and then I let it sit on the (turned off) warm burner while we went out for a walk. When we got back the house smelled delicious, and we weren't disappointed when we dug in. I omitted the salt & oil, used a little extra ginger, and added 1 c. cooked chickpeas. DH had his over baked sweet potato, and I had mine over cooked kale. We were both happy and are eagerly awaiting leftover night. Thanks for the great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 03, 2013

      55

      This was very good!!! The aroma while cooking - WOW! We loved this as our weekly meatless meal, served over white rice. Will definitely make this again! Thanks for posting another great recipe, Sharon!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Indian Ratatouille

    Serving Size: 1 (391 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 143.9
     
    Calories from Fat 49
    34%
    Total Fat 5.4 g
    8%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 405.7 mg
    16%
    Total Carbohydrate 23.0 g
    7%
    Dietary Fiber 6.3 g
    25%
    Sugars 13.1 g
    52%
    Protein 4.1 g
    8%

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