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    Butternut pumpkin tagine recipe

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

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

    Ingredients

    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)

    Method

    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

     

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