Name: Moroccan squash and aubergine tagine
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 4
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

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

Serves

Prep

20 minutes

Cook

30 minutes

Each 496g serving contains (excludes serving suggestion)

KCal

182

Carbs

27.8g

Fibre

11.0g

Protein

5.9g

Fat

2.8g

Saturates

0.3g

Sugars

18.7g

Salt

0.05g

Fruit/Veg Portion

What makes a healthy, balanced diet?

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

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.

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Moroccan squash and aubergine tagine

Ingredients