Ingredients:
20g butter
1 tbsp olive oil
2 medium brown onions (300g), chopped coarsely
2 cloves garlic, crushed
4cm piece fresh ginger (20g), grated
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons finely grated lemon rind
1kg pumpkin, chopped coarsely
400g can chopped tomatoes
2 cups (500ml) vegetable stock
400 green beans, cut into 5cm lengths
1/3 cup (55g) sultanas
1 tablespoon honey
¼ cup finely chopped fresh flat-leaf parsley
¼ cup finely chopped fresh mint
Method:
1. Heat butter and oil in a large saucepan, cook onion and garlic, stirring, 5 minutes. Add ginger, spices and rind, cook about 1 minute or until fragrant. Add pumpkin, undrained tomatoes and stock; bring to a boil. Simmer, covered, about 15 minutes or until pumpkin is just tender.
2. Add beans to tagine mixture, cook, stirring, 5 minutes. Stir sultanas, honey and chopped herbs through tagine off the heat just before serving with couscous.
Gayatri
Instructor
Australian School of Meditation and Yoga
