Preparation time 15 minutes
Cooking time 35–40 minutes
2 tablespoons olive oil
1 large onion, cut into large chunks
3 garlic cloves, finely chopped
1 butternut squash, about 875 g (1¾ lb) in total, peeled, deseeded and cubed
2 small carrots, peeled and cut into thick batons
½ x 2.5 cm (1 inch) cinnamon stick
½ teaspoon turmeric
¼ teaspoon cayenne pepper (optional)
½ teaspoon ground cumin
1 teaspoon paprika
pinch of saffron threads
1 tablespoon tomato purée
750 ml (1¼ pints) hot vegetable stock
1 mango, peeled, stoned and cut into 2.5 cm (1 inch) chunks
salt and pepper
2 tablespoons chopped coriander, to garnish
Heat the oil in a large, heavy-based saucepan over a medium heat, add the onion
and cook for 5 minutes or until beginning to soften. Add the garlic, squash,
carrots and spices and fry gently for a further 5 minutes.
Stir in the tomato purée, then pour in the stock and season with salt and pepper
to taste. Cover and simmer gently for 20–25 minutes or until the vegetables are
tender. Stir in the mango and simmer gently for a further 5 minutes.
Ladle the tagine into serving bowls and sprinkle with the coriander and serve
with steamed couscous.
For spicy squash & carrot soup, make the tagine as above, adding an extra 250
ml (8 fl oz) vegetable stock. Once the vegetables are tender, place in a food processor or blender and blend until smooth. Ladle into bowls and serve scattered with the chopped coriander.