Warming Aubergine, mushroom and Butternut squash tagine with saltanas and toasted Almonds

Full of flavour and only 45 minutes to whip up! Hearty and wholesome Vegan dish :)

Ingredients:

340g butternut Squash

220g Aubergine (slender)

3/4 tbsp coconut oil

1/2 yellow onion (chopped) ]

1/2 garlic (diced or pureed)

1/4 tsp ground turmeric

1/4 tsp salt and black pepper

5 medium/large mushrooms (or however mushroomy you fancy!) (chopped)

180ml vegetable stock

3/4 tsp fresh lemon juice

15g flat leaf parsley (chopped)

23g sliced almonds (toasted)

14g sultanas (or raisins)

Method:

1. Preheat oven to 180c to toast almonds (if havent already done so)

Peel, scoop out the seeds and then cut the butternut squash into cubes/ 1 inch chunks.

Trim the aubergine and follow the same procedure.

2. Warm coconut oil in a large pot then add the onion and garlic stirring frequently for about 5 minutes (or until slightly golden!)

Stir in the turmeric, salt and pepper, followed by the squash, aubergine, mushrooms and stock shortley after. Bring to boil.

3. Reduce to a simmer, cover and cook till squash and aubergine are tender. This usually takes around 20 minutes give or take! Stir in lemon juice and add a little more salt and pepper followed by sultanas.

4. Place almonds in baking tray and cook for 5 minutes - be careful they can turn to ash pretty quickly so take out as soon as they look golden! stir in half of the parsley and almonds into the tagine. Serve up the tagine and sprinkle the rest on top! Beautiful!

This recipe is a great way to experiment with flavours and spices, make it hot, mild or even try adding a little coconut milk for a creamier texture! When I had a super nasty cold I made this dish and added some curry powder and heck loads of garlic..seemed to do the trick too :)

If you try this recipe I would love to see how it goes - tag me on instagram @sinfreesophia or my facebook page! <3

#meal #healthy #luncheon #lowcalorie #aubergine #butternutsquash #vegan #glutenfree #almonds #tagine #lunch