Recipe: Madras Ratatouille
Author: Bhavani
Recipe type: vegan
Ingredients
- 2 onions, cut in half, then sliced into crescent moons
- 3 carrots, cut into bite sized chunks
- 1 small head broccoli, cut into flowerets
- 2 Japanese Eggplants, cut into bite size pieces
- 2 summer squash, cut into small chunks
- 4 cups chopped greens, (swiss chard, kale, collards, etc.)
- 3 cups of cut tomatoes
- 2 cups green beans
- 1 Tbs. grated ginger
- 2 Tbs. chopped garlic
- Olive oil
- 1 Tbs. coconut oil
- ? t. salt
- 1 TBs curry powder
- ? t. Garam Masala
- 1 Tbs. chopped cilantro (optional)
Instructions
- Cover the bottom of a large, heavy, pot with oil. When oil is hot, add onions, and cook until translucent.
- Add the carrots, eggplant, curry powder, coconut oil, garlic and ginger and continue cooking at med. high heat, stirring constantly for 5 minutes.
- Then add the broccoli, and green beans, and cook for another few minutes.
- Add the tomatoes, salt, and chopped greens and cook it down for 5 minutes.
- Once the greens have cooked down, add the garam masala and cilantro. Let all the tastes come together for 5 minutes. Add more salt if desired.
Step by Step Photo Instructions
1. Assemble and chop all ingredients.
2.? Add one by one:? start with onion, when translucent add carrots, eggplant, curry powder, coconut oil, garlic and ginger.? Cook on high heat, stirring constantly for 5 minutes.? Then add broccoli and green beans, cooking a little longer.
3.? Add the tomatoes, salt and chopped greens until cooked down for 5 minutes.? Then add garam masala and cilantro.? Let all tastes come together for 5 minutes.
4.? Serve immediately.
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