Ratatouille with Curry
With an abundance of zucchini from the garden in the summer, our family collected many recipes while I was growing up. This one has been in our family for about 40 years and is a favorite to eat cold as a snack on some great crunchy chips or crackers. The addition of the cider vinegar and curry powder makes this recipe completely different from the traditional French version.
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Recipe Summary
Ingredients
8
Original recipe yields 8 servings
Directions
Cook's Notes:
Eliminating the eggplant and doubling the zucchini works wonderfully.
This freezes quite well too, although it may become a bit watery and require stirring upon thawing.
Substitute tomato sauce for the tomato paste, if desired. Simmer time will be longer.
Nutrition Facts
Per Serving:
67 calories; protein 1.5g; carbohydrates 7.6g; fat 3.6g; sodium 382.7mg.
Full Nutrition
