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Butternut pumpkin tagine recipe

Lifestyle — Posted 11/05/14

Infused with fragrant spices and full of nutritious flavour, this pumpkin tagine is comfort food you can feel good about.

Preparation time: 20-30 minutes
Cooking time: 35 minutes
Serves: 6


3 tablespoons water
1 onion, finely chopped
3 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground curry powder/garam masala
1 teaspoon ground coriander
¼ teaspoon chili powder
420g can low-sodium diced tomatoes (or 5 fresh tomatoes, diced)
1 tablespoon no-added-salt tomato paste
¼ cup flat-leaf parsley, chopped
¼ cup coriander leaves, chopped
1 can brown lentils, drained and rinsed or 1 ¾ cups cooked brown lentils
600g butternut pumpkin, seeded and chopped into 2.5-centimeter pieces
1 tablespoon raisins/currants (optional)
1 tablespoon sliced almonds (optional)


1. Heat water in a large saucepan, add the onion, and cook over low heat until soft and starting to brown (about 8–10 minutes). Add the garlic and cook for a few seconds, then stir in the ground spices. Cook for 30 seconds, add the tomatoes, tomato paste, and half the parsley and cilantro.

2. Add the lentils and chopped squash/pumpkin. Stir well, then cover and simmer for 20–25 minutes or until the squash is tender.

3. Sprinkle with remaining parsley and cilantro to serve. Top with raisins/currants and almonds (optional).

This recipe appears in the Complete Health Improvement Program (CHIP) Eat More recipe book

Extra   CHIP is an initiative of the Lifestyle Medicine Institute. Find out more at
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Tags   Food Lifestyle Recipes Vegetarian recipes
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