Spiced butternut squash and veg tagine recipe

Click to rate
(261 ratings)
Sending your rating
  • Dairy-free
  • Healthy
  • Low-fat
  • Nut-free
  • Vegetarian
serves: 6 - 8
Skill: easy
Prep: 15 min
Cooking: 3 hr

Nutrition per portion

Calories 150 kCal 8%
Fat 4.5g 6%
  -  Saturates 1g 5%
  • We earn a commission for products purchased through some links in this article.
  • 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.


    •  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


    • 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.

    Click to rate
    (261 ratings)
    Sending your rating