2 red onions, sliced
1 heaped tsp each: coriander, cumin and cinnamon
1 medium butternut, cut in chunks
250gm courgettes, sliced thickly on the diagonal
1 x 400gm whole peeled tomatoes, sliced
100gm seedless raisins
400ml vegetable stock
1 x 400gm can mixed beans
200gm frozen peas
4 Tblsp chopped mint
240gm rice
1 tsp tumeric
Method
Cook the rice with the tumeric in lightly salted boiling water.
Once cooked, drained and keep warm.
Spray a large pan with non-stick cooking spray.
Gently dry fry the onions until soft
Add the butternut, courgettes, stock, raisins and tinned tomatoes.
Cover and simmer for 10 minutes.
Tip in the mixed beans and frozen peas.
Simmer for a final 5 minutes.
Serve the tagine with the rice, garnished with freshly chopped mint.
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