Sweet Potato and Butternut Squash Tagine

This delicious and quick sweet potato and butternut squash tagine proves vegan food can be very tasty and very healthy and with the right library of spices in your cupboards you can always magic something from nothing as any of the main vegetables are interchangeable with what you have to hand once you have the base sauce.

A traditional tagine is cooked in its own namesake vessel but the combination of sweet and spicy ingredients on offer here means you can create an excellent version without the specialist hardware. Whilst slightly harder to acquire, a bag each of these unusual spices and seasonings will last you for many great feasts and a trip to your local North African or Middle Eastern shop to find them is a great weekend activity.

Sweet Potato and Butternut Tagine Picture


Feeds 4 as a main course if serving with a grain dish and a salad:


1tsp x Sumac
1tsp x Ras el Hanout
1tsp x Harissa Spice
1tsp x Shawarma Spice
1x pinch salt
1x pinch cracked black pepper
1x Tin Chopped tomatoes
1/2 x Tin Chick Peas (drained)
1x Handful Dried Fruit (sultanas or apricots or anything pitted)
1x Large White Onion (Sliced)
1x Red Chilli (Roughly chopped, with seeds if you fancy them)
1x Butternut Squash (Peeled, scooped and diced)
1x Large Sweet Potato (Peeled and diced)
1x Large Handful Baby Spinach
1x Fresh Coriander (The loose stuff is always cheaper than packets)

1. Start by getting the oven on at 190° and roasting the squash and sweet potato in a
little oil until nicely coloured and cooked through.

2. Meanwhile, slice the onion and start off on quite a high heat in a large sauce pan to get some colour then drop the heat right down and add the spices, salt and pepper. Cook these out for a couple of minutes nice and slowly to gently coax them from their hibernation.

3. Add the drained chickpeas, chilli and fruit and continue to stir. We want everything
to toast but it will get quite dry in there so add a touch more oil or enough water to deglaze it to allow all the ingredients to come to life without catching too much.

4. Finally, add the tinned tomatoes to your flavour package and let them reduce slightly for a few minutes before folding in the squash, spinach and sweet potato. Give it a last couple of minutes to heat through and come together.

5. Garnish with fresh roughly chopped coriander.

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