Indian Style Ratatouille
Infused with bold, aromatic spices, this Indian Style Ratatouille is a vibrant twist on the classic French dish, blending the earthiness of eggplant and zucchini with the sweetness of bell peppers and tomatoes. Sautéed with cumin seeds, turmeric, and garam masala, this one-pot vegetarian recipe delivers a burst of flavor in every bite. Perfectly tender vegetables simmered to perfection are finished with a sprinkle of fresh cilantro for a fresh, herbaceous touch. Ready in just 45 minutes, it’s an easy, healthy, and gluten-free dish that pairs beautifully with steamed rice, naan, or can even shine as a standalone meal. This Indian-inspired ratatouille is your next go-to comfort food for weeknight dinners or weekend gatherings!
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Recipe Information
Ingredients
- 1 large Eggplant (chopped into 1-inch cubes)
- 2 medium Zucchini (chopped into 1-inch cubes)
- 1 medium Red bell pepper (diced)
- 1 medium Green bell pepper (diced)
- 3 medium Tomatoes (diced)
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Wash and prep all the vegetables by chopping them into bite-sized pieces.
Heat the vegetable oil in a large skillet or deep pan over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Stir in the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for another minute, stirring frequently.
Mix in the turmeric powder, ground coriander, red chili powder, and salt, cooking for 1 minute to toast the spices.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they soften and release their juices.
Add the eggplant, zucchini, and bell peppers to the pan. Stir well to coat the vegetables in the spice mixture.
Lower the heat to medium-low, cover the pan with a lid, and let cook for 20 minutes. Stir occasionally to ensure even cooking and prevent sticking.
Remove the lid and sprinkle the garam masala over the cooked vegetables. Stir well to combine.
Allow the ratatouille to cook uncovered for another 5 minutes to concentrate the flavors and evaporate excess liquid if needed.
Garnish the dish with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or as a standalone dish.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 37.9 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3037 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
