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Aromatic Butternut and Mushroom Tagine

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tablespoons vegetable oil
  • 2 onions roughly chopped
  • 3 cloves garlic crushed
  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon chilli powder
  • 500 grams mushrooms sliced
  • 120 grams dried apricots halved
  • 1 red pepper sliced
  • 1 kg butternut squash diced
  • 800 grams tinned chopped tomatoes
  • 550 ml water
  • 1 Knorr Vegetable Stock Cube
  • A handful coriander chopped

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

231kcal

Energy (kJ)

966kJ

Protein (g)

6.8g

Carbohydrate incl. fibre (g)

45.2g

Carbohydrate excl. fibre (g)

35.7g

Sugar (g)

21.0g

Fibre (g)

9.5g

Fat (g)

6.0g

Saturated fat (g)

1.1g

Unsaturated fat (g)

4.3g

Monounsaturated fat (g)

1.2g

Polyunsaturated fat (g)

3.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

387mg

Salt (g)

0.96g

Vitamin A (IU)

17143IU

Vitamin C (mg)

68.5mg

Calcium (mg)

175mg

Iron (mg)

4.58mg

Potassium (mg)

1404mg

Total

1384kcal

5797kJ

40.8g

270.9g

214.1g

125.7g

56.8g

36.0g

6.3g

25.7g

7.4g

18.3g

0.1g

0mg

2321mg

5.79g

102858IU

411.0mg

1047mg

27.48mg

8426mg


  • 1 Heat oven to 160◦C, 150 C fan or Gas Mark 3.
  • 2 Heat the oil and fry the onions for 2 minutes until they begin to soften. Add the garlic, cinnamon, cumin, turmeric, paprika and chilli and fry the spices for a few minutes.
  • 3 Place the red pepper and mushrooms in the pan, and add the apricots and the butternut squash. Pour the chopped tomatoes, water and the Knorr Vegetable Stock Cube into the pan and increase the heat, bringing the contents to the boil.
  • 4 Cover the dish with a lid and place in the oven for 1 hour or until the vegetables are tender.
  • 5 Scatter the chopped coriander as a garnish when you serve.