A perfect mix of late summer veggies, this Indian ratatouille is flavored with rich and warm spices as well as a touch of heat from jalapeno chiles.
Indian Ratatouille

In case you were wondering if I was going to cook anything other than pasta ever again.

Trust me, my husband is as shocked as you.

I’ve been making a lot of what can only be described as “mom food” lately.

That is:

Take random vegetables out of the fridge. Saute them.

Toss them (a) with pasta, (b) over rice, (c) over polenta, or (d) into tacos.

Top with cheese.

Go to the supermarket to buy more veggies.

Rinse. Repeat.

No spices, no frills, minimal expectations.

I was fairly certain this was going to go on forever (or at least until Remy turns 18), and then this weekend I gathered myself together and cooked something with flavor. It only required my mom coming over and bouncing with the baby on an exercise ball in the kitchen while she screamed for me for an hour. I can live with that.

And I still used all the veggies in my fridge. WIN/WIN.

Though it may seem daunting with a mega long ingredient list, this ratatouille requires a truly minimal amount of attention. First, you chop. Then, you saute. Then, you simmer.

IT’S SO DOABLE. And it tastes like you put effort into it, even though you barely did. I love that.

Indian Ratatouille
 
A perfect mix of late summer veggies, this Indian ratatouille is flavored with rich and warm spices as well as a touch of heat from jalapeno chiles.
Yield: 6 servings
Ingredients
  • ½ cup canola oil
  • 2 medium red onions, cut into 1-inch dice
  • 2½ lb yukon gold potatoes, cut into ½-inch dice
  • 3 red bell peppers, cut into 1-inch dice
  • ½ tsp fenugreek
  • ½ tsp cumin seeds
  • ½ tsp ajwain seeds
  • ½ tsp black mustard seeds
  • ¼ tsp ground turmeric
  • 5 cardamom pods
  • 1 lb okra, trimmed
  • 2 tomatoes, chopped
  • 2 jalapenos, seeded and minced
  • 2 tsp sugar
  • 2 tbsp tamarind paste
Instructions
  1. Heat the oil in a large Dutch oven over medium heat. Add the onions and potatoes and fry for 10 minutes, stirring occasionally. Add the peppers and spices and saute for another 3 minutes, stirring often. Add the okra, tomatoes, and chiles, and saute for another 5 minutes.
  2. Add the sugar, tamarind paste, 1 cup water, and ¾ tsp salt to the pot. Bring to a boil and then lower and simmer for 15 minutes, or until potatoes are cooked through. Season to taste with salt and black pepper.
  3. Serve with naan or over rice.
Nutrition Information
Serving size: ⅙th of recipe

 

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4 Responses to Indian Ratatouille

  1. Marci says:

    Cooking during the first year is tough. Add to that working and blogging, I give you so much credit. My first year with twins was one big foggy haze. Not sure what we even ate. This looks delicious, pinning.

  2. Kate says:

    I mean, if you’re getting vegetables in there you’re a step ahead of most of us.

  3. Pam says:

    I can’t even imagine blogging with a newborn. My second was 2 when I started the blog and even then it was trying at times! Congrats to being a super mom/woman/doctor/wife/blogger! You rock and so does your ratatouille.

  4. Lisa says:

    Hah! I totally do “mom-style” meals at home ALL the time. It’s so comforting knowning that sauteed veggies + cheese + carbs will work no matter what. This Indian ratatouille looks lovely, Joanne!

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