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Moroccan squash and aubergine tagine

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A vegetarian take on the North African classic - full of hearty, filling root vegetables.
Serves
4
Prep
20 minutes
Cook
30 minutes
Each 496g serving contains (excludes serving suggestion)
KCal
185
Carbs
26.7g
Fibre
10.3g
Protein
7.9g
Fat
3.5g
Saturates
0.10g
Sugars
20.4g
Salt
0.01g
Portion Fruit & Veg
3
Ingredients
Ingredients
2 tsp rapeseed oil
2 red onions, chopped
2 aubergines, chopped into large chunks
1 medium butternut squash, peeled, seeds removed and cubed
6 cloves garlic, crushed
5cm piece ginger
1–2 chillies (to taste, hot or mild), finely chopped
200ml water
1 x 400g can chopped tomatoes
2 tsp cinnamon
1 tsp turmeric
2 tsp cumin
wedge lime, to serve
Method
  1. Add the oil to a pan, followed by the onion, and stir for 3–4 minutes until just starting to brown.
  2. Next, add the aubergine and butternut squash. Heat for 3–4 minutes, stirring regularly.
  3. Add the garlic, ginger and chilli and cook for 1–2 minutes, again stirring regularly.
  4. Add the cinnamon, turmeric and cumin. Mix well, pour in the water, stir, and then add in the tomatoes.
  5. Mix well and bring to a gentle boil. Turn down the heat, cover and simmer for 15 minutes until the squash is soft.
  6. Mix and serve with fresh coriander, plus some wedges of lemon.
Chefs tips
  • If you don’t have butternut squash, try sweet potatoes or a mix of other root vegetables, such as carrot, parsnip and swede.
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