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Moroccan squash and aubergine tagine

Moroccan squash and aubergine tagine

A vegetarian take on the North African classic - full of hearty, filling root vegetables.

Serves

4

Prep

20 minutes

Cook

30 minutes

Nutritional Information:

Each 496g serving contains (excludes serving suggestion)

KCal: 182
Carbs: 27.8g
Fibre: 11.0g
Protein: 5.9g
Fat: 2.8g
(Low)
Saturates: 0.3g
(Low)
Sugars: 18.7g
(Low)
Salt: 0.05g
(Low)
Fruit/Veg Portion: 6

What makes a healthy, balanced diet?

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 (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

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Method

Method

Step 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.

Recipe tips

If you don’t have butternut squash, try sweet potatoes or a mix of other root vegetables, such as carrot, parsnip and swede.