I Shot The Sheriff Tagine With Zucchini
ribbontea
For a more traditional Tagine, you can cook it in the oven in a ceramic Tagine dish!
People: 2
50 min

Ingredients

100 grams
Butternut Squash
1.5
Carrot
2 tbsp
Cilantro
2 tsp
Cumin
1 tbsp
Lemon
2 tsp
Nutmeg
2 tbsp
Olive Oil
1
Onion
1.5 tbsp
Paprika
2 tbsp
Parsley
100 grams
Potatoes
100 grams
Pumpkin
8 tbsp
Pumpkin Seeds
220 ml
Stock
1
Tomatoes
0.5
Zucchini

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Prep

  1. Peel and cut your butternut squash, potatoes and pumpkin. All ingredients should have a similar size and shape.
  2. Wash and cut your tomatoes and zucchini so that they all have a similar size and shape.
  3. Finely chop your carrot, cilantro, onion and parsley.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Heat olive oil in a pot and add carrot and onion, cumin, nutmeg and paprika and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Butternut Squash and fry for 5 minutes.Then add Potatoes and Zucchini, fry for 5 minutes.Then add Pumpkin, fry for 5 minutes.Finally, add Tomatoes and fry for 5 more minutes.
  3. Add boiling water, potentially with stock, to your pot and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  4. Toast pumpkin seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  5. Add lemon and mix, simmer for 5 more minutes.

Finishing Touches

  1. Add Cilantro, Parsley and Pumpkin Seeds on top.