Squash Tagine with Cauliflower Rice and Herby Tahini Dressing
Fragrant and vegetable packed squash tagine served with cauliflower rice and a creamy tahini dressing. A comforting bowl of goodness the whole family will love.
Ingredients
- 2 tbsp olive oil
- 2 onions chopped roughly
- 1 tsp cumin seeds
- 1 tsp coriander
- 1/2 teaspoon chili flakes
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 3 cloves garlic sliced
- 2 tbsp tomato purée
- 1 tbsp rose harissa
- 1 small butternut squash peeled and cut into chunks
- 1 red pepper sliced
- 1/2 aubergine sliced
- Handful green beans chopped
- 1 carrots cut into chunks
- 20 organic chopped dried apricots
- 2 pints vegetable stock
- Juice 1/2 lemon juice
- 1 tsp sea salt
- Twist black pepper
- 1 can organic chickpeas drained
For the tahini dressing
- Handful coriander & mint
- 1 tbsp tahini
- 1 garlic clove
- Juice 1 lemon
- Sea salt
- Black pepper
- Water
- Pomegranate seeds optional
- Cauliflower rice
Instructions
- Add the olive oil to a large frying pan and heat to low/medium, then add the chopped onion.
- Fry your onion for approx 10 minutes until soft and browning
- Add in the garlic and spices and stir for a few minutes until fragrant.
- Add the tomato purée, veg stock, apricots, and the chopped veg. Simmer for approx 20 minutes or until the squash is tender.
- Finally, add the chickpeas, lemon juice, salt and pepper to season.
- Top with the pomegranate seeds and drizzle with tahini dressing and coriander.
To make the tahini dressing
- Add all the ingredients to a mini chopper or pestle and mortar and blitz until you get a paste. Add more water to get the deserved consistency.
Notes
4 servings