Indian ratatouille from Plenty More (page 140) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Saffron, date and almond rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.128 in the US edition.

  • Ganga108 on February 28, 2022

    Oh goodness– Indian Ratatouille. Yes, my friends, it is a thing in the UK. Throw a few spices at a ratatouille and you have Indian Ratatouille. The French food masters must be turning in their graves. And then Ottolenghi takes this British invention and makes it even more Indian – throwing out some of the the traditional vegetables, adding potatoes and okra, beans and tomatoes, and incorporating Bengali spices, tamarind and curry leaves. Has he insulted the French, the Indians and the British? Probably not, because the result is divine – let the food speak for itself, despite its name. I can't bring myself to call this dish Indian Ratatouille, so for me it is Vegetables with Indian Flavours. Magnificent!

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