- 500g new potatoes
- 1 red onion
- 2 red peppers
- 200g French beans
- 1 chilli
- 5 cardamom pods
- 6 curry leaves
- 1 tsp fennel seeds
- 1 tsp turmeric
- 2 vine tomatoes
- 40g tamarind paste
- 25g pumpkin seeds
- Sea salt
- 3 tbsp olive oil
- 150ml boiling water
- Freshly ground pepper
- 1.
Heat your oven to 220°C/Fan 200°C/Gas 6. Scrub the potatoes and pop them in a large pan.
- 2.
Cover the potatoes with boiling water. Add a pinch of salt. Cover. Simmer over a gentle heat for 10-15 mins or till tender when pierced with the tip of a sharp knife. Drain. Rinse under cold water.
- 3.
While the spuds simmer, peel and thickly slice the red onion. Halve the peppers and scoop out the seeds and white bits. Cut the peppers into bite-sized pieces. Trim the French beans. When the potatoes are cool enough to handle, cut them into 3cm cubes.
- 4.
Tip 5 cardamom pods into a mortar and pestle. Crush lightly to open them. If you don’t have a mortar and pestle, tip them into a small bowl and bash with the end of a rolling pin or a jar.
- 5.
Heat 3 tbsp olive oil in a large frying pan. Add the curry leaves and the cardamom pods and seeds. Cook and stir for 1 min till they smell fragrant. Add 1 tsp each fennel seeds and turmeric. Give the contents of the pan another stir.
- 6.
Add the potatoes and cook for 5 mins till they begin to char. Scatter in the onions and peppers. Cook for a further 5 mins, stirring every so often.
- 7.
While the veg sizzle, roughly chop the tomatoes. Thinly slice the chilli. Add both to the pan. Add the French beans. Pour in 150ml boiling water. Cook for 2 mins. Squeeze in the tamarind paste, taste and season.
- 8.
Tip the ratatouille mix onto a large baking tray. Sprinkle over the pumpkin seeds. Roast in the oven for 15 mins to finish cooking everything and lightly brown it. Spoon into warm bowls to serve.