Oven-Baked Vegetable and Tofu Ratatouille

Oven-Baked Vegetable and Tofu Ratatouille

Made With Our Classic Butter Chicken -
2 SERVES
SERVES 4
prep
5 MINS PREP
20 MINS COOK
35 MINS COOK
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.
Anjum Signature

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 courgette (200g), cut into 2cm cubes
  • 1 aubergine (200g), cut into 2cm cubes
  • 1 small red onion cut into 2cm cubes
  • 1 red pepper (200g), cut into 2cm cubes
  • 120g cherry tomatoes
  • 220-250g paneer, cut into 2cm cubes - or substitute for tofu
Method
  1. Preheat the oven to 200°C (Fan 180°C/Gas Mark 6).
  2. In a bowl, mix the butter chicken sauce from the base and main pouches together with the whole spices from the sachet.
  3. Take out 4 tbsp of the sauce and place in a small bowl. Add the tofu to this bowl and give them a toss in the sauce. Add a little hot water if necessary.
  4. Place the vegetables in a large roasting tin, spoon over the remaining sauce and toss to coat them in it.
  5. Place in the oven and cook for 15 minutes, checking and stirring once during this cooking time.
  6. Add the marinated tofu 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
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!
  • 1 pack of The Spice Tailor Classic Butter Chicken
  • 1 smallish courgette (200g), cut into 2cm cubes
  • 1 aubergine (200g), cut into 2cm cubes
  • 1 small red onion cut into 2cm cubes
  • 1 red pepper (200g), cut into 2cm cubes
  • 120g cherry tomatoes
  • 220-250g paneer, cut into 2cm cubes - or substitute for tofu
  1. Preheat the oven to 200°C (Fan 180°C/Gas Mark 6).
  2. In a bowl, mix the butter chicken sauce from the base and main pouches together with the whole spices from the sachet.
  3. Take out 4 tbsp of the sauce and place in a small bowl. Add the tofu to this bowl and give them a toss in the sauce. Add a little hot water if necessary.
  4. Place the vegetables in a large roasting tin, spoon over the remaining sauce and toss to coat them in it.
  5. Place in the oven and cook for 15 minutes, checking and stirring once during this cooking time.
  6. Add the marinated tofu 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.
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.
£3.00
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100p per 100g
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