Curried Ratatouille

This Indian take on the French classic Ratatouille adds toasted cumin, black mustard and cloves to the vegetarian eggplant, squash and tomato stew.
Course Entree, Soups & Stews
Cuisine French, Indian
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian


  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds black
  • 5 cloves
  • 4 large cloves garlic grated
  • 1 inch ginger knob of (grated)
  • 2 onions medium (diced)
  • 2 teaspoons kosher salt (halve if using regular salt)
  • 1 - 2 serrano chilies seeded and minced
  • 1 red bell pepper chopped
  • 2 zucchini small or (summer squash, cubed)
  • 1 eggplant small (cut into 1/2" cubes)
  • 4 tomatoes medium chopped
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric


  1. Heat the oil in a pot over medium high heat until hot, then add the cumin, black mustard, and cloves. Fry the spices until they start to pop (be careful, the hot oil will spatter). When the spices are popping and fragrant, add the garlic and ginger, stir frying until very fragrant (about 1 minute). Add the onions and salt and fry over medium heat until the are translucent and starting to turn brown (20-30 minutes).
  2. Add the bell peppers, zucchini, eggplant, tomatoes, garam masala and turmeric and stir to combine. Turn the heat down to medium low, cover and cook for 20 minutes covered, remove the lid and cook for another 10 minutes uncovered.