Curry Ratatouille

Coconut Curry Sauce Ingredients
½ white onion, roughly chopped
3 garlic cloves, smashed
1” piece of fresh ginger, smashed and roughly chopped
¼ cup vegetable oil
2 tbsp yellow curry powder
1 tsp cumin
½ tsp turmeric
1 tbsp Tomato paste
15 oz fire-roasted diced tomatoes
2 cup chicken broth
2 dried bay leaves
1 13.5oz can coconut milk
1 tsp graham marsala

Curry Ratatouille Ingredients
1 cup coconut curry sauce
2 small beets
1 parsnip
1 rustic potato
2 sweet potatoes
1 13.5oz can coconut milk
Parsley for garnish

STEP 1 Heat vegetable oil in a pot over medium heat. Add the curry powder and fry it in the oil until fragrant, about 3 minutes.

STEP 2 Add the onions, garlic, and ginger, season with a pinch of salt, and saute until soft. Add the tomato paste, cumin, and turmeric and stir until the onions are coated with the paste. Cook for another 3 minutes before adding in the can of tomatoes, stock and bay leaves. Bring to a boil and then reduce the temperature to low, cover and cook for 20-30 minutes until thickened.

STEP 3 Remove the bay leaves and blend using an immersion blender. Add salt and pepper to taste, and then stir in one can of coconut milk. Bring to a simmer over low heat. 

STEP 4 Add in graham marsala and stir until well combined. Immediately remove from heat and set aside to cool.

STEP 5 Preheat oven to 400°. Peel the skin off the beets, parsnip, and potatoes. Using a madaline, carefully slice each vegetable into ⅛” slices. Separate the vegetable slices into 4 bowls and add ½ cup coconut milk to each. Toss the slices to make sure they are evenly coated with the milk.

STEP 6 Spoon coconut curry sauce into an oven-safe pan, covering the bottom completely. In whatever vegetable order you prefer, start to line the top of the pan with the sliced, alternating for each row—drizzle olive oil on top, season with salt, and cover with foil. 

STEP 7 Roast covered for 40 minutes. Then, remove foil and bake for another 20 minutes. 

FIN. Top with chopped parsley and serve hot.