RATATOUILLE TO CURRI WITH MILLET

Ratatouille and its variants is one of my favorite dishes at any time of year. With the still warm days, served chilled, feels great, and we can accompany many different options to make it a more complete meal. In this case I propose a ratatouille curry with millet.In some places it is prepared with zucchini while in Murcia is more typical to use eggplant, but I always prepared with both vegetables. In this case also I used canned crushed tomatoes homemade, but can be used fresh tomatoes following season. The curry gives a very tasty different hue.

Ingredients for 4 people

• 1 sweet onion, 
• 1 green pepper, 
• 1 red pepper, 
• 1 zucchini, 
• 1 eggplant, 
• 400 g of natural tomato crushed or 4 ripe tomatoes, 
• 150 g of millet, 
• 1 tsp coriander seeds, 
• 1/2 teaspoon mustard seeds, 
• 1/2 teaspoon cumin, 
• 1 tablespoon curry spice mixture, 
• 1/2 teaspoon ground turmeric, 
• 1/2 teaspoon ground cumin, 
• salt, 
• black pepper, 
• extra virgin olive oil.

How to make ratatouille curry with millet

1. Wash and dry all vegetables. Remove the ends of zucchini and eggplant and cut into pieces of 1 cm. Discard the end of the peppers and clean the inside of seeds and filaments; chop into cubes the same size. Peel and chop the onion.
2. Heat a little olive oil, coriander seeds, mustard seeds, cumin and curry mixture. When loose their aromas, add a little more oil and fry the onion with a pinch of salt for about 10 minutes over low heat. Integrate the peppers and cook another 10 minutes.
3. Add the zucchini and eggplant, salt and pepper and sprinkle with white wine. When evaporate, add the tomatoes, a pinch of salt, turmeric and cumin. Mix well, cover and let simmer for about 20-30 minutes, until vegetables are very tender. Reserve.
4. To prepare millet, wash well several times previously. Place in a saucepan over medium heat and toast a couple of minutes. Add twice the volume of water and a pinch of salt. Bring to a boil, reduce heat and cover. Cook about 20 minutes, or follow package directions.

 Here is the link to the original blog: http://www.directoalpaladar.com/recetas-vegetarianas/receta-de-pisto-al-curry-con-mijo