Oven-Baked Vegetable and Tofu Ratatouille

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Oven-Baked Vegetable and Tofu Ratatouille

SERVES 4

5 MINS PREP

COOKS IN 35 MINS

Looking for a healthy dinner idea? Our tasty vegetarian ratatouille is full of veggies and lifted with some Indian spicing. A great way to get your 5-a-day.

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Tailored to Taste

I know a ratatouille wouldn’t normally make the pages of an Indian recipe book, but our Classic Butter Chicken sauce is lightly sweet and gently spiced, so makes a perfect, quick ratatouille. You can make this in a saucepan as you would normally, but this way is so much easier. Serve with some rice, as a side to another dish - or even with some hot, buttered crusty bread!

Ingredients

1 pack of The Spice Tailor Classic Butter Chicken
1 smallish zucchini (200g), cut into 2cm cubes
1 eggplant (200g), cut into 2cm cubes
1 small red onion cut into 2cm cubes
1 red capsicum (200g), cut into 2cm cubes
120g cherry tomatoes
220-250g paneer, cut into 2cm cubes- or substitute for tofu

Method

Preheat the oven to 200°C (Fan 180°C/Gas Mark 6).
In a bowl, mix the Classic Butter Chicken sauce from the base and main pouches together with the whole spices from the small sachet.
Take out 4 tbsp of the sauce and place in a small bowl. Add the paneer to this bowl and give them a toss in the sauce. Add a little hot water if necessary.
Place the vegetables in a large roasting tin, spoon over the remaining sauce and toss to coat them in it.
Place in the oven and cook for 15 minutes, checking and stirring once during this cooking time.
Add the marinated paneer on top of the vegetables and cook for a further 15-20 minutes, or until all the vegetables are soft and cooked through. Serve hot.

Tailored to Taste

Ingredients

1 pack of The Spice Tailor Classic Butter Chicken
1 smallish zucchini (200g), cut into 2cm cubes
1 eggplant (200g), cut into 2cm cubes
1 small red onion cut into 2cm cubes
1 red capsicum (200g), cut into 2cm cubes
120g cherry tomatoes
220-250g paneer, cut into 2cm cubes- or substitute for tofu

Method

Preheat the oven to 200°C (Fan 180°C/Gas Mark 6).
In a bowl, mix the Classic Butter Chicken sauce from the base and main pouches together with the whole spices from the small sachet.
Take out 4 tbsp of the sauce and place in a small bowl. Add the paneer to this bowl and give them a toss in the sauce. Add a little hot water if necessary.
Place the vegetables in a large roasting tin, spoon over the remaining sauce and toss to coat them in it.
Place in the oven and cook for 15 minutes, checking and stirring once during this cooking time.
Add the marinated paneer on top of the vegetables and cook for a further 15-20 minutes, or until all the vegetables are soft and cooked through. Serve hot.

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Classic Butter Chicken

India’s favourite curry is intensely flavoured and velvety with a mildly spiced, but full-flavoured tomato-based sauce. Perfect with chicken, seafood lamb, paneer and many vegetables.

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