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Butternut squash tagine

Butternut squash tagine

https://www.coop.co.uk/recipes/butternut-squash-tagine

This fresh take on a veggie classic is bold and vibrant

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    16%
    1321kj 314kcal
  • Fat
    Low 13%
    8.8g
  • Saturates
    Low 6%
    1.2g
  • Sugar
    Med 29%
    26.2g
  • Salt
    Low 15%
    0.89g

% of adult’s reference intake | Carbohydrates per serving : 46g

Ingredients

  • 2 tbsp Co-op olive oil
  • 1 red onion, diced
  • 3 garlic cloves, crushed
  • ½ tsp paprika
  • ½ tsp ground coriander
  • ½ tsp Chinese
  • 5 spice seasoning
  • Pinch of chilli flakes
  • 5cm ginger, diced
  • 1 courgette, sliced
  • 400g can chickpeas, drained and rinsed
  • 75g dried apricots
  • 400g can Co-op chopped tomatoes
  • 1 tbsp Co-op tomato purée
  • 1 butternut squash (about 1kg), peeled, deseeded and diced
  • 1 yellow pepper, sliced
  • 600ml vegetable stock, made with 1 gluten-free stock cube
  • Cooked rice, to serve
  • Handful parsley leaves

Method

  1. Put the olive oil, onion and garlic in a large pot, then season to taste
  2. Cook on a medium heat for a couple of minutes
  3. Add the spices, ginger, courgette, chickpeas and apricots, then cook for a couple more minutes
  4. Stir in the tomatoes, tomato purée, squash, pepper and stock
  5. Cook for 20-25 mins until the veg is tender
  6. Serve with rice and scatter parsley over to finish

This recipe is from Healthy Living James

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