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
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2 servings
Calories 323 kcal


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


  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).

  2. When the spices are popping and fragrant, add the garlic and ginger, stir frying until very fragrant (about 1 minute).

  3. Add the onions, serrano chilies, and salt and fry over medium heat until the are translucent and starting to turn brown (20-30 minutes).

  4. 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.

  5. Temove the lid and cook for another 10 minutes uncovered, or until the mixture is thickend to the texture you want.

Nutrition Facts
Curried Ratatouille
Amount Per Serving
Calories 323 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 12g60%
Sodium 2363mg98%
Potassium 1738mg50%
Carbohydrates 42g14%
Fiber 15g60%
Sugar 24g27%
Protein 9g18%
Vitamin A 4285IU86%
Vitamin C 147mg178%
Calcium 100mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.