Pumpkin and Mushroom Tagine

Wed, 30 October 2019

Ingredients:

• 2 tbsp vegetable oil
• 2 onions roughly chopped
• 3 cloves garlic crushed
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 tablespoon sweet paprika
• 1/2 teaspoon chilli powder
• 500 grams mushroom sliced
• 120 grams dried apricot halved
• 1 red pepper sliced
• 1 kg pumpkin diced
• 800 grams tinned chopped tomatoes
• 550 ml water
• 1 vegetable stock cube
• A handful coriander chopped
• Pre made puff pastry
• Edible food pen

Method:

Heat oven to 160°C, 150°C fan or gas mark 3.

Heat the oil and fry the onions for 2 minutes until they begin to soften.

Add the garlic, cinnamon, cumin, turmeric, paprika and chilli and fry the spices for a few minutes.

Place the red pepper and mushrooms in the pan and add the apricots and the pumpkin.

Pour the chopped tomatoes, water and the vegetable stock cube into the pan and increase the heat, bringing the contents to the boil.

Cover the dish with a lid and place in the oven for 1 hour or until the vegetables are tender.

Scatter the chopped coriander as a garnish when you serve.

Serving suggestion:

Following the instructions on the packet; make puff pastry to create ‘graveyard’.

Using an edible pen, let your imagination run wild on the headstones.