Spiced Butternut Tagine with Roasted Pepper and Tomato & Toasted Fennel Seed Yoghurt
A lovely variation to the tagine, a vegetarian version. The fried spicy butternut squash was a revelation.
Servings 4 servings
Ingredients
For the Spice Mix
- ½ tbsp of fennel seeds
- 2 pinches of chilli flakes
- ½ tbsp of cumin seeds
- 1 tsp of coriander seeds
- 1 inch of cinnamon
- 1 tsp of ground ginger
- ½ tbsp of paprika
For the Tagine
- 1 butternut squash peeled and roughly cut into 3cm cubes
- 8 cloves garlic chopped
- 1 red onion diced
- 1 yellow pepper diced into 3 cm squares
- 1 red pepper diced into 3cm squares
- 1¾ tin of chopped tomatoes
- 100 g of dried apricots halved
- Approx 20 green olives
- 1 tin of chick peas
- Olive oil for frying
For the Fennel Seed Yoghurt
- 200 g of TOTAL Greek yoghurt
- 2 tsp of fennel seeds
- ½ tsp of smoked paprika
- 1 tbsp of coriander chopped
- 1 tsp mint chopped
For the Cauliflower Couscous
- 1 head of cauliflower
- 20 inch square of muslin
Instructions
- Dry fry, cool and grind all spices for the spice mix in the pestle and mortar.
- Dust the cubed butternut squash with a third of the spice mix and fry in batches until brown all over. At this point you are just ‘colouring’ your squash. Set aside.
- Heat a casserole and fry the garlic and red onion.
- Add the peppers.
- Add the tomatoes and bring the pot to a simmer. Cook for about 5 minutes.
- Add the dried apricots, olives and chickpeas.
- Add a little water at this point if required.
- Add the pre roasted butternut and another third of the spice mix.
- Cook on until the butternut is just cooked (about 5 min).
- Check the seasoning and add a little salt and some more spice mix if required.
Fennel Seed Yoghurt
- Toast the fennel seeds in a frying pan, cool and grind.
- Mix the yoghurt with the fennel seeds, paprika, mint & coriander and set aside.
Making the Cauliflower cous cous
- Trim cauliflower florets from the stalk.
- Whizz up the florets to a crumb in a robot coupe (or a food processor to us home cooks).
- Wrap the cauliflower couscous in the muslin and place in a colander over a pan of boiling water for approximately 5 minutes.