Vegetable Tagine

A nice warm, healthy dinner to sooth the soul after a busy week at work. This is really easy and full of vegetable goodness!!

You will need:

2 tbs olive oil 

1 onion, chopped 

2 garlic cloves, crushed 

1 tbs grated ginger 

2 tsp ground cumin 

2 tsp ground coriander 

1 tsp paprika 

1 cinnamon quill 

1kg pumpkin, peeled, cut into 2.5cm cubes 

400g can chopped tomatoes 

2 cups (500ml) vegetable stock 

175g thin green beans, topped 

2 tbs chopped mint 

2 tbs chopped coriander 

2 tbs honey 

Couscous, cooked to the packet instructions 

Natural yoghurt with paprika sprinkled on to top to serve

To create: 

- Heat the olive oil in a large deep frying pan over medium heat. 

- Cook the onion for 3-4 minutes or until softened. Add the crushed garlic and grated ginger to the pan and cook, stirring, for 30 seconds until fragrant. 

- Add the ground cumin, coriander, paprika and cinnamon quill, then stir for a further 1 minute until fragrant. - Add the cubed pumpkin, canned tomatoes and the vegetable stock, and stir to combine. 

- Season to taste 

- Bring to the boil, then reduce the heat to medium-low and simmer the tagine for 12-15 minutes, uncovered, until the pumpkin is tender. 

- Add the green beans and cook for a further 5 minutes until they are tender and bright green. When ready to serve, stir in the chopped mint, coriander and honey. 

- Serve in bowls with couscous and natural yoghurt