Herbalist Jenya Di Pierro and Holistic Facialist Frederika Van Hagen explore foods to help reduce inflammation in the body.Read More
If there's one thing you can count on in a British Spring & Summer - it's that there will be weeks like the one we're in where it's grey and drizzly for days.
When the weather turns, all those salads we've been enjoying suddenly aren't cutting it anymore. In their place we need warming, wholesome foods that leave us feeling cozy and content.
My Butternut Squash Tagine does exactly that! It's packed full of veggies and bursting with flavour, plus it's pretty simple - another reason to avoid picking up the takeaway menus!
1 tbsp Coconut oil
2 red onions, peeled & chopped
2 cloves of garlic, grated
1 butternut squash, peeled & chopped
2 courgettes, 1-inch chunks
100g green beans, tails trimmed
2-inch piece of ginger, grated
1 or 2 lemons, juiced
1 tbsp cumin
1 tbsp paprika
1 tbsp turmeric
1 red chilli, finely chopped
400g can of chickpeas, rinsed & drained
12 pitted prunes
Coconut yogurt to top
- Preheat oven to 180ºC.
- Heat the coconut oil in a large saucepan and sauté the onions until translucent.
- Excluding the courgettes and beans, add the chopped vegetables and let them lightly brown.
- Add the spices, grated garlic and ginger, stir for a couple minutes to combine.
- Add the chickpeas, prunes and 400ml of water to cover all the vegetables.
- Put the tagine in an oven proof dish and cook for 40 minutes.
- Remove the dish from the oven, add the courgettes and green beans and give the tagine a stir.
- Cook for a further 20 minutes or until all the vegetables are tender.
- Serve topped with 1 tbsp coconut yogurt per plate.
Jenya Di Pierro
Herbal Medicine Practitioner, BA, MA, AMH, ANP
Tags: Recipe | Author: Jenya Di Pierro, Herbalist & Naturopath