Bombay Ratatouille
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Prep: 25 mins
Cook: 35 mins
Traditionally from Provence, this ratatouille has gone on holiday to India and picked up some delicious spicy flavours - cardamom, curry, fennel and turmeric - on its travels.
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633 kcal
(per portion)
Ingredients you'll need
  • 500g new potatoes
  • 1 red onion
  • 2 red peppers
  • 200g French beans
  • 1 chilli
  • 5 cardamom pods
  • 6 curry leaves
  • 1 tsp fennel seeds
  • 1 tsp turmeric
  • 2 vine tomatoes
  • 40g tamarind paste
  • 25g pumpkin seeds
From your kitchen
  • Sea salt
  • 3 tbsp olive oil
  • Freshly ground pepper
  • 150ml boiling water
You'll need
  • Large pan with a lid
  • Colander
  • Pestle and mortar
  • Large frying pan
  • Measuring jug
  • Large baking tray
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 6. Scrub the potatoes and pop them in a large pan.

  • 2.

    Cover the potatoes with boiling water. Add a pinch of salt. Cover. Simmer over a gentle heat for 10 mins or till tender. Drain. Rinse under cold water.

  • 3.

    While the spuds simmer, peel and thickly slice the onion. Halve the peppers and scoop out the seeds and white bits. Cut the peppers into bite-sized pieces. Trim the French beans. When the potatoes are cool enough to handle, cut them into 3 cm cubes.

  • 4.

    Tip 5 cardamom pods into a pestle and mortar. Crush lightly to open them. If you don’t have a pestle and mortar, tip them into a small bowl and bash with the end of a rolling pin or a jam jar.

  • 5.

    Heat 3 tbsp olive oil in a large frying pan. Add the chilli slices, curry leaves and cardamom pods and seeds. Cook and stir for 1 min till they smell fragrant. Add 1 tsp each fennel seeds and turmeric. Stir.

  • 6.

    Add the potatoes and cook for 5 mins till they’re beginning to char. Scatter in the onions and peppers. Cook for a further 5 mins, stirring every so often.

  • 7.

    While the veg sizzle, roughly chop the tomatoes. Thinly slice the chilli. Add both to the pan. Add the French beans. Pour in 150ml boiling water. Cook for 2 mins. Squeeze in the tamarind paste, taste and season.

  • 8.

    Tip the ratatouille mix on to a large baking tray. Sprinkle over the pumpkin seeds. Roast in the oven for 15 mins to finish cooking everything and lightly brown it. Spoon into warm bowls to serve.