Squash, Carrot and Borlotti Tagine

Name: Squash, Carrot and Borlotti Tagine
Yield: Serves 6
Ingredients: 1 butternut squash, peeled, deseeded and cut into bite-sized pieces; 2 garlic cloves, crushed or finely grated (shredded); 1 × 400-g (14-oz) tin chopped tomatoes; 500 ml (17 fl oz) vegetable stock; 1 × 400-g (14-oz) tin borlotti beans (cranberry beans), drained and rinsed; 75 g (2½ oz) raisins (optional); 1 teaspoon smoked paprika; 2 tablespoons tomato paste (concentrated purée); 1 tablespoon sunflower or vegetable oil; 3 carrots, roughly chopped; 1 large onion, sliced; 1½ teaspoons ground cumin; 1½ teaspoons ground coriander; 1 teaspoon ground cinnamon; Handful of chopped coriander (cilantro); Plain couscous

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

Technically speaking, this is more a stew than a tagine because it’s cooked in a pan rather than the type of earthenware tagine that lends the dish its name. Of course, if you have a tagine then feel free to cook it that way. This is a great dinner full of hearty vegetables that go so well with the spiced tomato sauce.

Ingredients

1 tablespoon sunflower or vegetable oil
1 large onion, sliced
2

Dinner
Vegan

Method

Heat the oil in a large saucepan with a lid over a medium heat. Add the onion and fry for 6-8 minutes or until beginning to brown. Stir in the garlic and cook for 1 minute, then stir in the squash and carrot and cook for a few minutes to soften.

Scatter in the spices, stir well and cook for 30 seconds before pouring in the stock and tinned tomatoes. Stir in the tomato paste, put the lid