Courgette and mint tagine recipe

  • Serves 4
  • 20 mins to prepare and 35 mins to cook
  • 200 calories / serving
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Heat the olive oil in a large casserole dish or tagine over a medium heat until hot. Sweat the onion and garlic for 5-6 minutes until softened. Add the tomato puree and stir well, cooking for a minute.

Add the ground spices and stir in the honey at this point. Add the chopped tomato, golden sultanas and the courgette slices, stir well, then cover with the stock. Cover and cook over a low heat for 20-25 minutes until the courgette is soft.

Adjust the seasoning as necessary then stir in the chopped mint. Spoon into serving bowls and garnish with a sprig of mint leaves.

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  • Ingredients

  • 50ml (1 3/4fl oz) olive oil
  • 3 large courgettes, sliced into 1 inch thick discs
  • 2 small onions, roughly chopped
  • 2 cloves garlic, minced
  • 1 plum tomato, de-seeded and roughly chopped
  • 1 tbsp tomato puree
  • small handful of mint leaves, chopped
  • 45g golden sultanas
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1 tbsp honey
  • 200ml light vegetable stock
  • salt and pepper, as desired
  • sprig of mint leaves, to garnish
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  • Calories
    200
    10%
  • Sugar
    15g
    17%
  • Fat
    13g
    19%
  • Saturates
    2g
    10%
  • Salt
    2g
    33%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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