Indian Ratatouille

Ratatouille is an old family favourite; we used to eat it when we were kids in the 1970’s before it was so well known in the UK. My Mum used to alarm my school friends by saying “Do you want to stay for tea? We are having rats!” This version was adapted from one by Yotam Ottolenghi. It’s quite a simple dish but the potatoes might take a bit of cooking depending on which type you use. Cut all of the veg to the same size with the exception of the potatoes – cut these a bit smaller so the rest of the veg don’t go too mushy while they are cooking!

  • Small splash vegetable or soya oil
  • 1 large onion, chopped
  • 3 medium potatoes (Charlotte or other ‘new’ types), cubed
  • ½ butternut squash, peeled and cubed
  • 1 small aubergine, cubed
  • 1 large courgette, chopped
  • 1 red pepper, chopped
  • 4 large black cardamom pods, cracked open to release the flavour
  • 1 fresh red chilli, finely chopped
  • ½ tsp ground turmeric
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 can chopped tomatoes
  • 2 tbsp toasted pumpkin seeds
  • 1 can chick peas (optional), drained
  • 1 large handful fresh coriander (cilantro), chopped

Heat the oven to 180°C. In a large pan, fry the onion, potatoes and squash until beginning to colour. Then add the aubergine, courgette and pepper and cook for a further five minutes. Then add the cardamom pods, chilli and spices and cook until just beginning to stick. Add the tomatoes and stir in well. Transfer to a baking dish and bake in the oven for 30 mins. Add some water if necessary to prevent drying out. 10 minutes before it is cooked, stir in a  can of chick peas and sprinkle the pumpkin seeds over ratatouille. When cooked through garnish with fresh coriander and serve with warm chapattis.

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