Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 15.78 dollar
Difficulty level: 2 out of 4
17 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 large onion, cut into large chunks
- 3 cloves garlic, finely chopped
- 875grams butternut squash, peeled, deseeded and cubed
- 2 small carrots, peeled and cut into thick batons
- 1 piece cinnamon stick, x 2.5 cm
- 1/2teaspoons turmeric
- 1teaspoons ground cumin
- 1teaspoons cayenne pepper
- 1teaspoons paprika
- 1 pinch saffron threads
- 1tablespoons tomato purée
- 3 cup hot vegetable stock
- 1 mango, peeled, stoned and cut into 2.5 cm chunks
- 1 pinch salt
- 1 pinch pepper
- 2tablespoons coriander, chopped (to garnish)
Nutrition per serving
1170kJ / 280Cal
1170 Kilojoules or 280 Calories
13% of daily energy intake*
Protein
4.2grams
Fat
9.8grams
Carbs
47.0grams
Sugars
22.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a large, heavy-based saucepan over a medium heat, add the onion and cook for 5 minutes or until beginning to soften. Add the garlic, squash, carrots and spices and fry gently for a further 5 minutes.
Step 2 of 3
Stir in the tomato purée, then pour in the stock and season with salt and pepper to taste. Cover and simmer gently for 20-25 minutes or until the vegetables are tender. Stir in the mango and simmer gently for a further 5 minutes.
Step 3 of 3
Ladle the tagine into serving bowls and sprinkle with the coriander and serve with steamed couscous.
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