Curried Ratatouille with Dal and Spiced Rice

1 1/4 cups and 1 cup water

1/2 cup rice

1/2 tsp cinnamon

4 cardamom pods

2 star anise 1tsp

1tsp and 1tsp salt

1/2 cup yellow dal

1 TBSP lemon juice

2 tsp ground cumin

2 TBSP coconut or olive oil

1 TBSP mustard seeds

1 yellow onion diced

1 eggplant cut into 1 inch cubes

1 red pepper cut into 1 inch dice

2 tomato diced

1 zucchini cut into 1 inch cubes

2 cloves garlic minced

2 TBSP ginger minced

1 TBSP curry powder

Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people. 

Pre heat oven to 350° Prep all vegetables

In small pot combine 1 cup water, rice, cinnamon, cardamom, star anise and 1 tsp salt – cover and bring to a boil, turn to low and cook for 20 minutes or until water absorbed

In another small pot combine 1 1/4 cup water, dal, lemon juice, cumin and 1 tsp salt – cover and boil then turn to low and let cook for 20 mins. While they cook heat oil in large pot over medium/high heat

Add mustard seeds and stir for 1 minute then add onions and cook till translucent stirring often

Stir in the rest of the ingredients for 5 minutes then cover and turn to med heat and simmer for 15 minutes – add more salt to tatse

Serve over rice with dal

This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program. 

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