Red Curry Rattatouille

Everyone knows of the French dish Rattatouille, made famous by the cute Disney movie a few years back.  And although the name may sound complicated, the dish is not. This is the recipe for a delicious and nutritious curry-rattatouille in a hurry.

Rattatouille consists of a variety of vegetables that are cooked and/or baked until soft. These vegetables are mainly onions, garlic, tomatoes, zucchini, eggplant, and peppers. But, you can use whichever vegetables you have on hand. I decided to use all the above (since I already had them all in my fridge). I also used some canned bamboo shoots, which makes the Thai curry dish.

Ingredients:

Onion, garlic, grape tomatoes, zucchini, eggplant, red pepper, canned bamboo shoots, vegetable stock, red curry paste, coconut milk, ginger, peanut butter, lime, cilantro

Rattatouille Directions:

I started with a little oil and added 1 onion and 2 cloves garlic. Then I roughly chopped 1 zucchini and about 6 tini eggplants–add that to the onions. Season with a bit of salt and pepper, and add 1/4 -1/3 c. vegetable stock. Cut 1/2 red pepper and add to veggies. Lastly, add a handful of grape tomatoes and a handfull of bamboo shoots. Let veggies cook al dente (I know this is a pasta term, but you get the idea–let the veggies have a bit of a crunch to them, so don’t cook them too long).

Curry Directions:

At your local Asian Market you will find plastic containers containing a variety of different curry pastes, all ready to go. You will find red curry, green, yellow, masaman, and others. If you can, I would get all of them, or just start with a red or green (they are about $2.50 each and will last you a long time).  You will also need some coconut milk and coconut cream (optional).

To your veggies you will add one can of coconut milk and 1 tb of red curry paste (I usually start with 1 tb, and add more until I get the color and flavor I want, so keep adding until you are satisfied). Then add about 1/2 tb of grated ginger, 1/2 tb of peanut butter, and juice of 1 lime. When heated all the way through, take off heat and add chopped cilantro. Note: if you want a thicker sauce, add some coconut cream.

Serve with brown jasmine rice. Also would be great with garlic naan bread!

Note: this is not a soup dish–so don’t eat it like that, it’s too rich. Rather, treat is as vegetables with a sauce and eat with rice and/or bread.

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