Taking the warming flavour of cinnamon and mixing it with herbs, spices and apricot, this sweet potato tagine is as healthy as it is tasty. With sweet potatoes and butternut squash you’ll also be getting 2 of your 5 a day, so it’s a perfect nutritional boost for a day in the desert, or a night with your feet up!
Sweet potato tagine
By Kirsty Henshaw (www.kirstys.co.uk)
Serves 2-4 | Prep 15 mins | Cook 1 hr | Calories 412 (per serving)
GF SF DF EF V (option) MF
Ingredients
- 4 tbsp coconut oil
- 6 garlic cloves, peeled, finely chopped
- 2 large red onions, peeled, quartered
- 1 medium sweet potato, peeled, cubed
- 1 small butternut squash, sliced
- 400g (14oz) tinned chopped tomatoes
- 1 red pepper, chopped
- 1 yellow pepper
- 400g (14oz) tinned chickpeas, drained
- 1 tbsp agave syrup or honey
- a handful of chopped apricots
- a small bunch of coriander
- a pinch of cumin
- a cinnamon stick and cherry tomatoes, to garnish
- sea salt
- paprika
Method
- Preheat the oven to 180°C/Gas Mark 4.
- Sauté the onions, garlic and peppers in oil for 5-6 minutes, then add the butternut squash and sweet potato chunks. Reduce the heat.
- Drizzle agave over the vegetables and add the spices, sea salt, black pepper and chickpeas. Stir together for 1 minute.
- Pour over the chopped tomatoes and add a cup of water. Stir in the dried fruit and fresh coriander, then transfer to an ovenproof dish or a tagine pot if you have one. Cook in the oven for 1 hour.
- Serve with brown basmati rice, quinoa or even on its own.
About the author
The Kirsty’s range of healthy and nutritious gluten-free, dairy-free and wheat-free chilled ready meals was launched in 2012 by Kirsty Henshaw. Kirsty appearened on Dragon’s Den, where she secured a healthy investment in her allergen-free frozen desserts. They have proved hugely popular with people who have Coeliac disease, and individuals with food allergies and intolerance’s. You can find more recipe videos, and information both on her YouTube channel, and her website.