Moroccan squash and aubergine tagine
prep: 20 minutes
cook: 30 minutes
serving: 4
Nutrition Facts
each serving
KCal
182
Carbs
27.8g
fiber
11g
Protein
5.9g
Fat
2.8g
Saturates
0.3g
Sugars
18.7g
Salt
0.05g
Fruit/Veg Portion
6
Ingredients
all 13 types- 2 tsp rapeseed oil
- 2 red onions, chopped
- 2 aubergines, chopped into large chunks
- 1 medium butternut squash, peeled, seeds removed and cubed (750g)
- 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
Directions
6 steps in totalStep 1
Add the oil to a pan, followed by the onion, and stir for 3–4 minutes until just starting to brown.
Step 2
Next, add the aubergine and butternut squash. Heat for 3–4 minutes, stirring regularly.
Step 3
Add the garlic, ginger and chilli and cook for 1–2 minutes, again stirring regularly.
Step 4
Add the cinnamon, turmeric and cumin. Mix well, pour in the water, stir, and then add in the tomatoes.
Step 5
Mix well and bring to a gentle boil. Turn down the heat, cover and simmer for 15 minutes until the squash is soft.
Step 6
Mix and serve with fresh coriander, plus some wedges of lemon.
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