Curried Ratatouille | PCC Natural Markets

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Curried Ratatouille

Serves: 4 to 6

Your rating: None (4 votes)
Your rating: None (4 votes)

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


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Heat oil in a heavy pot over medium-high heat. Stir in 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 onions 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

Recipe by Jackie Freeman, PCC Chef

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