Aromatic Butternut and Mushroom Tagine

Vegetarian

Simply satisfying without the need for meat, this butternut squash and mushroom tagine is slow-cooked too intensify the flavours.

60 MINS

Cooking Time
Easy

Difficulty
25 MINS

Prep Time
6 People

Serves

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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

Heat oven to 160◦C, 150 C fan or Gas Mark 3.
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.
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.
Cover the dish with a lid and place in the oven for 1 hour or until the vegetables are tender.
Scatter the chopped coriander as a garnish when you serve.

Amount per Serving

Nutritional values	Amount per Serving
Energy (kcal)	224.89 kcal
Protein (g)	6.77 g
Sugar (g)	21.12 g
Fat (g)	5.87 g
Fibre (g)	10.67 g

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