Butternut Squash Tagine

From Eat More Cookbook - CHIP

Ingredients:

3 tablespoons water

1 onion, finely chopped

3 garlic cloves, crushed

1 teaspoon cumin

1 teaspoon ground curry powder/garam masala

1 teaspoon ground coriander

1/4 teaspoon chili powder

15oz/420g can low-sodium diced tomatoes

(or 5 fresh tomatoes, diced)

1 tablespoon no-added-salt tomato paste

1/4 cup flat-leaf parsley, chopped

1/4 cup cilantro/coriander leaves, chopped

1 can brown lentils, drained and rinsed

or 1 3/4 cups cooked brown lentils

1.5 lb/600g butternut squash/pumpkin, seeded and chopped into 1-inch/2.5 centimeter pieces

Method:

1. Heat water in a large saucepan, add the onion, and cook over low heat until soft and starting to brown (about 8-10 minutes). Add the garlic and cook for a few seconds, then stir in the ground spices. Cook for 30 seconds, add the tomatoes, tomato paste, and half the parsley and cilantro.

2. Add the lentils and chopped squash/pumpkin. Stir well then cover and simmer for 20-25 minutes or until the squash is tender.

3. Sprinkle with remaining parsley and cilantro to serve.

Serve with brown rice or quinoa and baby spinach.