• 2 tablespoons olive oil
  • 1 large onion, cut into large chunks
  • 3 garlic cloves, finely chopped
  • 1 butternut squash, about 875 g (1¾ lb) in total, peeled, deseeded and cubed
  • 2 small carrots, peeled and cut into thick batons
  • ½ x 2.5 cm (1 inch) cinnamon stick
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne pepper (optional)
  • ½ teaspoon ground cumin
  • 1 teaspoon paprika
  • pinch of saffron threads
  • 1 tablespoon tomato purée
  • 750 ml (1¼ pints) hot vegetable stock
  • 1 mango, peeled, stoned and cut into 2.5 cm (1 inch) chunks
  • salt and pepper
  • 2 tablespoons chopped coriander, to garnish

Heat the oil in a large, heavy-based saucepan over a medium heat, add the onion and cook for 5 minutes or until beginning to soften. Add the garlic, squash, carrots and spices and fry gently for a further 5 minutes.

Stir in the tomato purée, then pour in the stock and season with salt and pepper to taste. Cover and simmer gently for 20–25 minutes or until the vegetables are tender. Stir in the mango and simmer gently for a further 5 minutes.

Ladle the tagine into serving bowls and sprinkle with the coriander and serve with steamed couscous.

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