Moroccan squash and aubergine tagine | Diabetes UK
Nutrition information - KCal - 182 - Carbs - 27.8g - Fibre - 11.0g - Protein - 5.9g - Fat - 2.8g (Low) - Saturates - 0.3g (Low) - Sugars - 18.7g (Low) - Salt -
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Cooking tools:
- Tagine
- Stove
- Chef's knife
- Cutting board
- Peeler
- Garlic press
- Microplane
- Can opener
- Measuring spoon
- Measuring cup
- Wooden spoon
- Kitchen scale
Ingredients
- 2 tsp rapeseed oil
- 2 red onions, chopped
- 2 aubergines, chopped into large chunks
- 1 medium butternut squash, peeled, seeds removed and cubed (750g)
- 6 cloves garlic, crushed
- 5cm piece ginger
- 1–2 chillies (to taste, hot or mild), finely chopped
- 200ml water
- 1 x 400g can chopped tomatoes
- 2 tsp cinnamon
- 1 tsp turmeric
- 2 tsp cumin
- wedge lime, to serve
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