Quick and Easy

Indian-style spiced ratatouille with rice and pappadums

Nici Wickes' ratatouille recipe has all the comfort of the hearty French vegetable stew with the added kick of spices from India. Serve with rice and pappadums for a delicious gluten-free vegetarian meal
Indian ratatouille



1.In a large pan, sauté the onion in half the oil until browned. This can take up to 15 minutes, but it gives the dish its depth of flavour, so don’t scrimp on this step. Add the spices and fry for 2-3 minutes more until fragrant. Remove from the pan and set aside.
2.Heat the remaining oil and fry the courgettes, leaving them undisturbed until well browned on one side. Add the remaining ingredients and onion spice mix. Simmer, covered, for 20 minutes. Try to resist stirring too much as you don’t want it to turn mushy.
3.Taste and season with more salt, sugar or vinegar as you wish. Simmer, with the lid off, for a further 10-15 minutes to reduce the liquid a little.
4.Serve with rice, pappadums, yoghurt and chutney.
  • Leaving the vegetables chunky for ratatouille prevents it from turning to mush.

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This dish takes advantage of summer’s bounty of tomatoes, courgettes, capsicums and eggplants. My dad makes a mean ratatouille, and he’s taught Mum and I that exact quantities aren’t essential. The trick is to take your time sautéing each ingredient and layering them to bake.