Spiced butternut squash and veg tagine Recipe

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  • Dairy-free
  • Healthy
  • Low-fat
  • Nut-free
  • Vegetarian

serves:

6-8

Skill:

easy

Spice:

Mild

5-a-day:

6

Total Time:

03:15

Prep:

00:15

Cooking:

03:00

Nutrition per portion

RDA
Calories 150 kCal 8%
Fat 4.5g 6%
  -  Saturates 1g 5%

An easy veggie stew with only 150 calories a portion, made with seasonal vegetables like butternut squash. Let it slow cook while you put your feet up.

Ingredients

  •  2tbsp sunflower oil
  • ½-1 butternut squash, peeled, deseeded and cut into chunks
  • 1 large onion, peeled and cut into thin wedges
  • 2-3 parsnips, peeled and cut into chunks
  • 1 small swede, peeled and cut into chunks
  • 1 small cauliflower, broken into florets
  • 2-3 carrots, peeled and sliced
  • 1 red pepper, deseeded and chopped
  • 1 level tbsp ground coriander
  • 1 level tbsp ground cumin
  • 1 level tbsp ground turmeric
  •  400g can chopped tomatoes
  •  1 vegetable stock cube
  •  410g chickpeas, drained and rinsed
  •  Salt and freshly ground black pepper
  •  1-2tbsp chopped fresh coriander
  •  Couscous, steamed, to serve

Method

  •  Heat the oil in a large pan, add the onion and cook it for about 5 mins, until it begins to soften. Add the other vegetables and cook for a further 4-5 mins, stirring occasionally.

  • Add the ground coriander, cumin and turmeric and cook for a further 1-2 mins. Stir in the chopped tomatoes and 300ml (½ pint) water, crumble in the stock cube and bring to the boil. Stir in the chickpeas and seasoning.

  • Pour the mixture into the bowl of a slow-cook pot and cook on a high heat for 3-4 hrs, or a low heat for 5-8 hrs, until the vegetables are tender.

  • Sprinkle coriander over and serve with steamed couscous.

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