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Chickpea and Butternut Squash Tagine (v)

12 Nov

IngredientsChickpea and Butternut Squash Tagine

1 tbsp olive oil

1 red onion, finely chopped

2 garlic cloves, crushed

1 tsp grated ginger

½ tsp ground cumin

1 tsp ground coriander

1 tsp cinnamon

1/2 tsp mild chilli powder

500g bag frozen butternut squash chunks

2 carrots , cut into small dice

1 courgette , cut into small dice

2 x 400g cans chopped tomatoes

2 x 400g can chickpeas, drained

Other veg that needs eating up e. g. French Beans, Aubergine etc

Fresh Coriander

Serve with couscous or plain rice

Method
Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.

 

(A slight variation of BBC Good Food’s recipe)

Sweet Potato Groundnut Stew (v)

6 Nov

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We’re trialling Veggie November. Here’s a recipe my hubby tried out last night (Thanks Brie!). Served with plain rice.

Ingredients:

2 onions, chopped
3 cloves chopped garlic
3 cm root ginger, minced
1/2 tsp cayenne pepper
1 heaped tbsp curry paste or 1 tsp each cumin, coriander, turmeric & mustard seeds
500g sweet potatoes , cubed
450ml passata
450ml vegetable stock
300mg button mushrooms
300g fresh spinach or chard (or several blocks of frozen)
6 tbsp peanut butter
2 tbsp fresh coriander
salt & pepper

(I don’t stress about having all the ingredients – I rarely do it with fresh coriander, and often don’t have mushrooms around, so I just make it with what I have…)

Instructions:
1. Heat 1-2 tbsp oil & cook onion, garlic and ginger for 5 minutes. Add cayenne & curry paste/spices and fry for a few more minutes
2. Add sweet potatoes & stir through, coating in spices, then add passata and stock. Bring to the boil, then cover and simmer 15-20 mins
3. Rinse & halve the mushrooms if they’re large, and wash/shred spinach. In a separate pan, heat a tbsp of oil and sautee the mushrooms for 5 mins. Add to cooked potatoes along with spinach, and cook for 5 mins
4. Soften the peanut butter with a bit of the juice from the stew, then stir it in until dissolved. Season to taste and serve garnished with the fresh chopped coriander