If you are looking for a great way to use up a large quantity of summertime tomatoes and veggies then this dish is the one. I had loads of peppers, zucchini, carrots and tomatoes, and I knew it would take a few days to use them all, but these veggies were ready to be had ASAP. I decided to make a giant pot of Indian stew . I also wanted this to be a saucy dish as I had soooo many tomatoes. Indian Ratatouille, is the name the kids gave this stew.
I added some protein like paneer (or you can add tofu) that way it became a one-pot meal.
Make a giant pot and save the leftovers to have the next day. And if you don’t have the veggies I used, this recipe is extremely versatile! Use whatever veggies you like – cauliflower, eggplant, squash, potatoes, sweet potatoes, peas, beans – any veggie goes in this dish!! Give it a try!
Indian Ratatouille
makes a large pot of stew for 6-8 people
Ingredients:
- 3-4 zucchini cut into chunks
- 3 bell peppers cut into chunks
- 3 carrots diced into small pieces so they cook fast
- 2 onions finely cut
- 2-4 Fresh tomatoes diced
- 6 cloves garlic minced
- 1 inch piece of ginger finely grated
- Fresh cilantro for garnish
- 1 lemon
- Salt
- Oil
- 1 block paneer cut into small pieces. Sauté the paneer with 1 tbsp oil until slightly browned and keep aside. Or use extra firm tofu and do the same.
- Spices:
- 1 tsp cumin powder
- 2 tsp coriander powder
- 1/2 tsp garam masala or curry powder (optional)
- 1/2 tsp turmeric
- 1/2 tsp chili powder or paprika
Directions:
- In a large pot warm 2-3 tbsp of olive oil. Add the onions and garlic and cook until caramelized. About 5-7 minutes.
- Next add all the spices and stir in.
- Add the tomatoes, carrots, salt, plus 1-cup water. Cover the pot and cook the carrots until tender and tomatoes are soft and release their juices. About 10 minutes.
- Next add all the peppers, zucchini, and paneer. Add 1-cup more water and stir. Cover and cook the veggies for an additional 7-10 minutes until all the veggies are cooked to your liking.
- Turn the stove off. Add juice of 1 lemon and garnish of fresh cilantro before serving.
