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Butternut squash and aubergine tagine

This tasty tagine is made with prunes for an added touch of sweetness.

Serves 4 Total Time 30 mins

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, finely chopped 
  • 1 stick celery, finely chopped 
  • 1 large aubergine, cut into chunks 
  • 1 tsp ras el hanout, heaped 
  • 4 garlic cloves, chopped  
  • 3cm ginger, chopped 
  • 1 x 400g tin chopped tomatoes 
  • 500ml veg stock
  • 385g cubed butternut squash
  • 2 carrots, peeled and cut into chunks
  • 8 prunes, chopped 
  • 120g extra fine green beans, halved
  • ¼ savoy cabbage, finely sliced

To serve:

  • Handful of mint
  • Chopped preserved lemon
  • 400g cooked brown rice

Instructions

  1. Preheat the oven to 200°C/180°C fan/Gas Mark 5. Heat 1 tbsp oil in a large saucepan and cook the onion and celery until soft. 
  2. Push to the side and add the extra 1 tbsp oil and cook the aubergine until golden. 
  3. Add the ras el hanout, garlic and ginger. Cook for 1 minute. Stir in the tomatoes and stock. Bring to the boil and simmer for 5 minutes. 
  4. Add the squash, carrot and prunes and cook for 15 minutes. Add the beans and cabbage. Cook for another 5 minutes.
  5. Season, serve with brown rice and top with the mint and preserved lemon.
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