Spicy Ratatouille Curry (Throwback Thursday)

Picture from 2011

I love vegetables and ratatouille is a dish that really knows how to give a big bang for your vegetable buck.   It incorporates a lot of my favorite vegetables such as eggplant, zucchini, tomatoes, peppers.   This is my curried version of this classic french dish.  

Note:  Throwback Thursday is a new series where I take some of my original posts here on  Curry and Comfort and redo them so I can take better photos.

Ingredients:
1 medium eggplant (aubergine) cubed
2 medium zucchini (courgettes) cubed
1/2 lb  mushrooms sliced
1 large red bell pepper
1 large leek sliced (optional)
10-15 curry leaves
1 tsp of mustard seeds
1 tsp of cumin seeds
1 tsp fenugreek seeds
1 small cinnamon stick
2-3 cloves garlic grated or minced
1 inch ginger grated
1-2 tsp curry powder
salt and black pepper to taste
1/2 Tbs of chili powder/cayenne powder (or to taste)
1/2 tsp of turmeric powder
sprinkle of sugar (optional)
1 (15oz) can diced tomatoes
1/2 cup water
1/2 cup coconut milk (or cow's milk)

Directions:

Slice and cube the veggies into bite size pieces.  Note: You can salt and sprinkle some turmeric on the eggplant and allow to sit a few minutes for extra flavor.

To start making your curry, you will need to get a very large pan or wok.  Heat it on med-high heat and add 2 Tbs of canola oil.  When the oil is heated add curry leaves, cinnamon stick, cumin, fenugreek and mustard seeds. Then fry ingredients for about 30-45 seconds until fragrant.  Careful not to burn the seeds or they will become bitter.  Next add the onion, garlic, ginger, chilies and a little salt. Fry until onions begin to soften.

Next add the cut up veggies and saute for several minutes. Then add your dry spices, salt and mix well.  Add water, diced tomatoes  and cook until vegetables are cooked to your desired tenderness.



Finally add the milk (of your choice) and taste for salt and seasoning and simmer for a few more minutes.  Serve with rice and other curries like lentils.

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