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Haunted graveyard tagine with pimpled pumpkins and monster mushrooms

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tbsp vegetable oil
  • 2 onions roughly chopped
  • 3 cloves garlic crushed
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon chilli powder
  • 500 grams mushroom sliced
  • 120 grams dried apricot halved
  • 1 red pepper sliced
  • 1 kg pumpkin diced
  • 800 grams tinned chopped tomatoes
  • 550 ml water
  • 1 Knorr vegetable stock cube
  • A handful coriander chopped
  • Pre made puff pastry
  • Edible food pen

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

175kcal

Energy (kJ)

733kJ

Protein (g)

5.6g

Carbohydrate incl. fibre (g)

30.3g

Carbohydrate excl. fibre (g)

25.1g

Sugar (g)

18.1g

Fibre (g)

5.2g

Fat (g)

5.8g

Saturated fat (g)

0.9g

Unsaturated fat (g)

4.2g

Monounsaturated fat (g)

1.0g

Polyunsaturated fat (g)

3.2g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

296mg

Salt (g)

0.74g

Vitamin A (IU)

11966IU

Vitamin C (mg)

37.7mg

Calcium (mg)

74mg

Iron (mg)

2.87mg

Potassium (mg)

1043mg

Total

1051kcal

4395kJ

33.7g

182.0g

150.9g

108.4g

31.1g

34.9g

5.2g

25.4g

6.0g

19.4g

0.0g

0mg

1778mg

4.43g

71796IU

226.4mg

442mg

17.24mg

6258mg


  • 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 pumpkin. 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