Butternut Squash and Aubergine Tagine

Ingredients

• 1 aubergine, cut into chunks

• 400 g of tinned chopped tomatoes

• 500 ml of vegetable stock

• 1 stick of celery, finely chopped

• 2 carrots, peeled and cut into chunks

• 1 onion, finely chopped

• 4 cloves of garlic, chopped

• 120 g of fine green beans, halved

• 1 heaped tsp of ras el hanout

• 0.25 savoy cabbage, finely sliced, to serve

• 500 g of cooked brown rice, to serve

• 8 prunes, chopped

• 385 g of butternut squash, prepared

• 4 sprigs of fresh mint, to serve

• 4 thin slices of preserved lemon, to serve

• 3 cm of fresh ginger root, chopped

• 2 tbsp of olive oil

4 servings

Calories~538 kcal

Protein~11 g

Carbs~91 g

Fat~13 g

Fiber~15 g

Sugar~24 g

Total recipe

Calories~2,150 kcal

Protein~45 g

Carbs~365 g

Fat~50 g

Fiber~60 g

Sugar~95 g

Method

• Step 1

  Heat 1tbsp oil in a large saucepan and cook the onion and celery until soft.

• Step 2

  Push to the side and add the extra 1tbsp oil and cook the aubergine until golden.

• Step 3

  Add the ras el hanout, garlic and ginger. Cook for 1 min. Stir in the tomatoes and stock. Bring to the boil and simmer for 5 mins.

• Step 4

  Add the squash, carrot and prunes and cook for 15 mins. Add the beans and cabbage. Cook for 5 mins.

• Step 5

  Season, serve with brown rice and top with the mint and preserved lemon.