Test Methods 2

Test Methods 2

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

  • 2 H 34 MINS

    Cooking Time

  • Extreme

    Difficulty

  • 1 H 19 MINS

    Prep Time

  • 1 People

    Serves

  • 4 mango
  • 5 apple
  • 6 egg

  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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 973.24 kcal
Protein (g) 46.11 g
Carbohydrates (g) 128.78 g
Sugar (g) 96.38 g
Fat (g) 34.66 g
Fibre (g) 21.9 g

Knorr product used

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