Curried Ratatouille

Curry powder and feta cheese bring big bold flavor to these stewed vegetables. Make this ratatouille a meal by serving it over rice or pasta.

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4.5 by 4 people

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  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 30 mins

Curried Ratatouille

Directions

  1. In a 4- to 6-quart Dutch oven heat butter or oil over medium heat. Add curry powder, ginger and salt. Cook and stir for 1 minute.
  2. Stir in the peppers, onion, and garlic. Cook and stir for 5 minutes. Add the eggplant and zucchini. Cover and cook 15 minutes more or until vegetables are tender, stirring occasionally.
  3. Meanwhile, in a small bowl combine feta cheese, parsley, and rosemary; toss to combine and set aside. Stir broth, cherry tomatoes, chickpeas and raisins into pot; bring to boiling. Reduce heat; cover and simmer 5 minutes more or until tomatoes have softened, stirring once. Top with feta cheese mixture.
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Nutrition Facts (Curried Ratatouille)

  • Per serving:
  • 219 kcal ,
  • 10 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 25 mg chol. ,
  • 539 mg sodium ,
  • 29 g carb. ,
  • 9 g fiber ,
  • 15 g sugar ,
  • 7 g pro.
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4 Ratings

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