This nourishing butternut & aubergine tagine contains many beneficial ingredients for supporting digestive health. Butternut, aubergine, and chickpeas are all high-fibre vegetables that are perfect for soaking up the delicious flavours of this tagine. Butternut squash is also loaded with antioxidant carotenoids which can be powerful anti-inflammatories.
Butternut & Aubergine Tagine
This nourishing butternut & aubergine tagine contains many beneficial ingredients for supporting digestive health. Butternut, aubergine, and chickpeas are all high-fibre vegetables that are perfect for soaking up the delicious flavours of this tagine. Butternut squash is also loaded with antioxidant carotenoids which can be powerful anti-inflammatories.
- Total Time: 55 minutes
- Yield: 2 1x
Ingredients
Scale
- 1 tbsp light olive oil
- 1 red onion, thinly sliced
- 1 clove garlic, grated or crushed
- 1 inch piece of ginger, peeled and grated
- 1/2 tsp each cumin, turmeric, cinnamon, cardamom, chilli flakes (or you can use 1 tbsp Ras al Hanout spice blend)
- 1 aubergine, roughly chopped
- Small butternut squash, deseeded and chopped
- 1 tin chopped tomatoes
- 1/2 tin chickpeas, drained
- 5 dried prunes or apricots, halved
- 120g brown/wholegrain rice, cooked according to packet instructions
To serve
- 25g flaked almonds
- 3 tbsp plain yoghurt
- 2 tbsp chopped fresh mint
Instructions
- Heat the olive oil in a pan and add the onion, garlic, ginger, and spices. Cook for about 5 minutes on a gentle heat until everything starts to soften
- Add the aubergine and butternut squash and continue to cook, stirring so everything gets coated in the spices, for about 10 minutes
- Add the tin of tomatoes, chickpeas, apricots or prunes and salt/pepper. Leave to simmer gently for about 30-40 minutes until the vegetables are softened
- Meanwhile, toast the almonds on a tray in a hot oven for about 5-10 minutes
- Stir the mint into the plain yoghurt
- Serve the tagine with brown rice (or couscous) and topped with toasted almonds and the mint yoghurt
- Prep Time: 5
- Cook Time: 50
