Curry ratatouille and couscous (bowl)
Method
(For 4 bowls)
Ratatouille:
- 2 punnets Garden Cress
- 1 punnet Rock Chives
- 400gr courgette
- 400gr red pepper
- 400gr yellow pepper
- 400gr small aubergine
- 2 medium red onions
- 2 medium white onions
- 3 medium fresh tomatoes
- 1 tsp finely chopped garlic
- 1 medium sliced green chilli
- 1 tsp curry powder
- 150gr couscous
- 300ml boiling water
- 2 tbsp olive oil
- 4 tbsp plain yoghurt
Yoghurt bread:
- 300gr self-raising flour
- 300gr plain yoghurt
- ½ tsp baking powder
- 50gr melted butter
- 1 tsp finely chopped garlic
Ingredients
Ratatouille:
- Peel and cut the peppers, aubergine, courgette, tomato, and onions into a cube of approx. 1.5cm. Pour the olive oil in a heavy saucepan and add the diced vegetables. Cook covered for 5 minutes, stirring from time to time.
- Add 150ml of water, the sliced green chilli, the freshly cut Rock Chives, the curry powder and cook covered for a further 20 minutes on low to medium heat.
- Pour the couscous into a bowl and cover with the remaining 150ml of the boiling water, cover the bowl with a plate and let absorb and rest aside for 10 minutes.
- Break down the couscous with the back of a fork to make it fluffy and mix in the freshly cooked ratatouille.
- Serve with the plain yoghurt, the freshly cut Garden Cress and the yoghurt bread.
Yoghurt bread:
- Mix the finely chopped garlic and butter.
- Mix the flour, baking powder and yoghurt.
- Form a dough and let rest for 2 hours in the fridge.
- Divide the dough into 8 to 10 small balls and lay with a roller pin.
- Cook each bread on a hot grill and brush with the garlic butter before serving.
Recipe: Franck Pontais
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