Thai Coconut Ratatouille

Immerse your taste buds in a fusion of French-inspired comfort and Thai culinary flair with this vibrant Thai Coconut Ratatouille. Roasted zucchini, eggplant, and bell peppers mingle with sweet cherry tomatoes, soaking up a luxuriously creamy coconut milk base infused with bold Thai red curry paste, garlic, and ginger. A hint of soy sauce and lime juice adds the perfect balance of savory and tangy notes to this vegetarian masterpiece, while fresh basil leaves bring a fragrant finish. Ready in just under an hour, this one-pot wonder is perfect for weeknight dinners or impressing guests. Serve it over jasmine rice, alongside crusty bread, or enjoy it on its own for a satisfying, plant-based dish that’s as nourishing as it is flavorful.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 1 large Eggplant
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 2 cups Cherry tomatoes
• 1 14-ounce can Coconut milk
• 3 tablespoons Thai red curry paste
• 3 minced Garlic cloves
• 1 tablespoon, grated Ginger
• 1 medium, diced Onion
• 2 tablespoons Olive oil
• 1 tablespoon Soy sauce
• 1 tablespoon Lime juice
• 1 cup Fresh basil leaves
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the zucchini, eggplant, red, and yellow bell peppers into evenly-sized pieces for even cooking.

Step 3

Spread the sliced vegetables and cherry tomatoes onto a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Roast in the oven for 20 minutes until tender and slightly charred.

Step 4

In a large skillet or saucepan, heat the remaining 1 tablespoon of olive oil over medium heat.

Step 5

Add the diced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes, until fragrant and the onion becomes translucent.

Step 6

Stir in the Thai red curry paste and cook for another minute to release its flavors.

Step 7

Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.

Step 8

Add the soy sauce and lime juice for a balance of salty and tangy flavors. Stir to combine.

Step 9

Remove the roasted vegetables from the oven and gently fold them into the skillet with the coconut curry base. Allow the mixture to simmer for 5-7 minutes for the flavors to meld together.

Step 10

Taste and adjust seasoning with additional salt or black pepper, if needed.

Step 11

Garnish with fresh basil leaves before serving. Serve hot with steamed jasmine rice, crusty bread, or on its own as a flavorful vegetarian main dish.

Nutrition Facts

Serving size	2393 grams (2393.0g)

Amount per serving	% Daily Value*
Calories	1039

Total Fat 35.50g	46%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 3.50g
Cholesterol 0mg	0%
Sodium 8651mg	376%
Total Carbohydrate 173.50g	63%
Dietary Fiber 37.30g	133%
Total Sugars 100.80g
Protein 24.20g	48%

Vitamin D 0IU	0%
Calcium 314mg	24%
Iron 8mg	45%
Potassium 4825mg	103%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.8%

Protein: 8.7%

Carbs: 62.5%