Moroccan squash and aubergine tagine | Diabetes UK

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