Healthy Vegan - Curried Anglo Italian Fenugreek Ratatouille
I hope you don't mind me sharing a recent observation when I was waiting to get the bus back home from work.
I start with a statement. I think chivalry is dead or taking its very last dying breaths. I had faith it was still alive in the older gentlemen but not now. I waited to get my bus home and noted fellow blogger Sareta's Kitchen make and was inspired to give it my own South Asian twist - Indian, Pakistan and Bangladesh all rolled into one. Here it is my Curried Anglo Italian Ratatouille with fenugreek and chickpeas.
Of course, I had to present it prettily, it takes a little time but its worth the effort when you want to make an impression. You could serve this with plain Basmati rice if you want, but some good crusty bread is what we had.
So how was it? I really liked it. If ratatouille was served to me like this I would enjoy it more. Yes we British people Love Fusion Food. Yes - we do, really - when people think of the stereotype British, they often think Cup of Tea, Well Tea was perhaps amongst the first fusion food imported from overseas to Britain.
I am sharing this recipe with Cook Once Eat Twice hosted by Searching for Spice; and Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition. and CookBlog Share; hosted by Easy Peasy Foodie and Sunday Fitness and Food Fitness hosted by Marathons and Motivation and Ilka's blog; and Last year I decided to give it a go again and still I was not sold. Last weekend I thought why not spice it up a bit. I saw fellow blogger Sareta's Kitchen make and was inspired to give it my own South Asian twist - Indian, Pakistan and Bangladesh all rolled into one. Here it is my Curried Anglo Italian Ratatouille with fenugreek and chickpeas.
Of course, I had to present it prettily, it takes a little time but its worth the effort when you want to make an impression. You could serve this with plain Basmati rice if you want, but some good crusty bread is what we had.
So how was it? I really liked it. If ratatouille was served to me like this I would enjoy it more. Yes we British people Love Fusion Food. Yes - we do, really - when people think of the stereotype British, they often think Cup of Tea, Well Tea was perhaps amongst the first fusion food imported from overseas to Britain.
I am sharing this recipe with Cook Once Eat Twice hosted by Searching for Spice; and Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition. and CookBlog Share; hosted by Easy Peasy Foodie and Sunday Fitness and Food Fitness hosted by Marathons and Motivation and Ilka's blog; and Eat Your Greens hosted by my co-host fellow blogger Sareta's Kitchen make and was inspired to give it my own South Asian twist - Indian, Pakistan and Bangladesh all rolled into one. Here it is my Curried Anglo Italian Ratatouille with fenugreek and chickpeas.
Of course, I had to present it prettily, it takes a little time but its worth the effort when you want to make an impression. You could serve this with plain Basmati rice if you want, but some good crusty bread is what we had.
So how was it? I really liked it. If ratatouille was served to me like this I would enjoy it more. Yes we British people Love Fusion Food. Yes - we do, really - when people think of the stereotype British, they often think Cup of Tea, Well Tea was perhaps amongst the first fusion food imported from overseas to Britain.
I am sharing this recipe with Cook Once Eat Twice hosted by Searching for Spice; and Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition. and CookBlog Share; hosted by Easy Peasy Foodie and Sunday Fitness and Food Fitness hosted by Marathons and Motivation and Ilka's blog; and The Veg Hog.
Curried Anglo Italian Ratatouille
Serve 4 - 6
Ingredients
4 tablespoons oil
2 medium onions, peeled and finely sliced
4 cloves garlic, crushed
1/2 - 1 teaspoon chilli flakes, your choice on heat strength
1/2 teaspoon groundTurmeric
1 tablespoon Garam Masala
Optional: 60grams of fresh fenugreek leaves, minced or 1 tablespoon of dried
1 x 400grams tinned tomatoes, chopped
Optional: x 1x 400grams tinned chickpeas, drained
Salt to taste
Olive oil
4 courgettes, green and yellow if possible, sliced into thick coins
2 aubergines, sliced thickly
Salt to taste
1 red pepper, diced
Method
Heat 4 tablespoons olive oil, then saute the onion, after a few minutes stir in the garlic until tender, stir in the spices to taste, then stir in the chopped fenugreek leaves and cook until it begins to wilt. Then stir in the chopped tomatoes and cook on medium heat until thick and broken down to a thick sauce and the oil begins to come to the surface. Stir in the optional chickpeas, simmer for a few minutes, taste and adjust seasoning. Then turn off heat.
Transfer the chickpea tomato sauce to a large baking dish.
Set aside to cool.
In a baking tray, in single layers layer the courgettes and aubergines, grind over a little salt and coat with oil and roast in oven for 15 - 20 minutes until beginning to soften not roasted, turn over half way through. Remove from oven and allow to cool.
When the aubergine and courgettes are cool enough to handle, carefully layer and overlap as you wish over the curried Chickpea Tomato base until all the vegetables are used up.
Scatter over the diced red pepper and drizzle extra olive oil.
Transfer to oven and bake in the oven gas mark 4/180oc for 40 - 45 minutes until tender.
Serve immediately with crusty bread or if you want to make more of a hearty meal, perhaps some rice.
I start with a statement. I think chivalry is dead or taking its very last dying breaths. I had faith it was still alive in the older gentlemen but not now. I waited to get my bus home and noted fellow blogger Sareta's Kitchen make and was inspired to give it my own South Asian twist - Indian, Pakistan and Bangladesh all rolled into one. Here it is my Curried Anglo Italian Ratatouille with fenugreek and chickpeas.
So how was it? I really liked it. If ratatouille was served to me like this I would enjoy it more. Yes we British people Love Fusion Food. Yes - we do, really - when people think of the stereotype British, they often think Cup of Tea, Well Tea was perhaps amongst the first fusion food imported from overseas to Britain.
So how was it? I really liked it. If ratatouille was served to me like this I would enjoy it more. Yes we British people Love Fusion Food. Yes - we do, really - when people think of the stereotype British, they often think Cup of Tea, Well Tea was perhaps amongst the first fusion food imported from overseas to Britain.
So how was it? I really liked it. If ratatouille was served to me like this I would enjoy it more. Yes we British people Love Fusion Food. Yes - we do, really - when people think of the stereotype British, they often think Cup of Tea, Well Tea was perhaps amongst the first fusion food imported from overseas to Britain.
Curried Anglo Italian Ratatouille
Serve 4 - 6
Ingredients
4 tablespoons oil
2 medium onions, peeled and finely sliced
4 cloves garlic, crushed
1/2 - 1 teaspoon chilli flakes, your choice on heat strength
1/2 teaspoon groundTurmeric
1 tablespoon Garam Masala
Optional: 60grams of fresh fenugreek leaves, minced or 1 tablespoon of dried
1 x 400grams tinned tomatoes, chopped
Optional: x 1x 400grams tinned chickpeas, drained
Salt to taste
Olive oil
4 courgettes, green and yellow if possible, sliced into thick coins
2 aubergines, sliced thickly
Salt to taste
1 red pepper, diced
Method
Heat 4 tablespoons olive oil, then saute the onion, after a few minutes stir in the garlic until tender, stir in the spices to taste, then stir in the chopped fenugreek leaves and cook until it begins to wilt. Then stir in the chopped tomatoes and cook on medium heat until thick and broken down to a thick sauce and the oil begins to come to the surface. Stir in the optional chickpeas, simmer for a few minutes, taste and adjust seasoning. Then turn off heat.
Transfer the chickpea tomato sauce to a large baking dish.
Set aside to cool.
In a baking tray, in single layers layer the courgettes and aubergines, grind over a little salt and coat with oil and roast in oven for 15 - 20 minutes until beginning to soften not roasted, turn over half way through. Remove from oven and allow to cool.
When the aubergine and courgettes are cool enough to handle, carefully layer and overlap as you wish over the curried Chickpea Tomato base until all the vegetables are used up.
Scatter over the diced red pepper and drizzle extra olive oil.
Transfer to oven and bake in the oven gas mark 4/180oc for 40 - 45 minutes until tender.
Serve immediately with crusty bread or if you want to make more of a hearty meal, perhaps some rice.
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