At weekends throughout the month of January, we will be sharing recipes to accompany the #HealthyShelfie. Do you have a #HealthyShelfie to share? Get everyone talking about cancer prevention by sharing on Twitter, Instagram, Pinterest or Facebook.
1 Butternut Squash
1 tbsp Olive Oil
1 Red Onion, thinly sliced
1 Red, 1 Yellow and 1 Green Pepper, de-seeded and roughly chopped
Handful of Dried Apricots, roughly chopped
Handful of Dried Prunes, roughly chopped
4 Carrots, roughly chopped
2 Courgettes, roughly chopped
Tin of Kidney Beans
2 Tins of Tomatoes
1 tsp Smoked Paprika
1 tsp Cinnamon
½ tsp Garam Masala
½ tsp Ground Ginger
1 tsp Brown Sugar
Preheat the oven to 180°C/350°F. Cut the butternut squash in half lengthwise, scoop out the seeds, place on a baking tray, and put in the oven to roast for 40 mins.
Once the squash is soft enough that the inside is easy to cut, remove it from the oven. Trim off the ends of the butternut squash and chop into bite-sized pieces.
Heat oil in a large pan, and gently fry onions and chopped peppers with the spice mix, until soft. (If you would prefer a meaty dish, you can add lamb at this point).
Finally, stir in the remaining ingredients, and the butternut squash cubes, adding some boiling water if necessary. Put into an ovenproof dish with a lid and put into the oven for 2 hours, until the carrots are cooked through.
Once everything is ready, decorate the tagine with coriander and serve with mash!