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.

Butternut & Aubergine Tagine

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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

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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

Author: Caroline Haigh
Prep Time: 5
Cook Time: 50