Vegetable ratatouille with curry and easy cumin
Ingredients
Instructions
- 5 tomatoes
- 2 zucchini
- 1 eggplant
- 1 onion
- 2 cloves garlic
- curry
- cumin
- turmeric
- olive oil
- salt
- Peel the eggplant, then cut it into small dice. Drain them for 30 minutes after sprinkling them with a little salt.
- Meanwhile, rinse the courgettes, peel and cut them into small cubes. Peel the onion and garlic, then chop them.
- Bring water to a boil in a saucepan, then immerse the tomatoes in it to facilitate the extraction of the skin. Seed them and reserve.
- Coat a frying pan with a little olive oil, and brown the garlic and the zucchini cubes.
- Also brown the onion and the diced eggplant in an oiled fry pan.
- As soon as they are nicely colored and more or less tender, for the zucchini over the aubergines, then add the tomatoes.
- Mix well, then add the curry according to the desired quantity, as well as 1 tbsp. cumin and 1 tbsp. turmeric coffee.
- Cook over low heat, remembering to stir from time to time to prevent the preparation from sticking.
- As soon as the vegetables have taken on the consistency of a homogeneous puree with pieces, serve immediately.
Vegetable ratatouille with curry and easy cumin
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Vegetable ratatouille with curry and easy cumin Recipe – Vegetable ratatouille with curry and easy cumin Recipes
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