Moroccan Turkey & Vegetable Tagine

I went to a very interesting nutrition session on Sunday and the importance of eating a rainbow colour of foods was highlighted, so here is my attempt at getting as many colours as possible into one dish!

I’ve got white purple, red, orange and yellow.  Served on a bed of spinach I’d get green in too!  This Tagine is a perfect cook-then-freeze-in individual-tupperware-for-later-in-the week-recipe… (One of my favourite types)

Ingredients (serves 4)

  • 3 Large turkey steaks/breasts (around 350g)
  • Vegetables:  Butternut squash, Aubergine, 3 carrots, red pepper, yellow pepper, onion, 2 garlic cloves
  • 1 x 400 g organic chopped tomatoes 
  • Tomato purée 
  • Spices:  1 Tablespoon Ras el Hanout, 1 Tablespoon Cinnamon, 1 Tablespoon Ginger, 1 Tablespoon Paprika
  • 1 organic low-salt stock cube (Kallo is good)
  • Fresh Coriander and toasted almond flakes to serve
  • olive oil   
  • lemon juice

Method

  • Make a paste by combining the spices with 2 Tablespoons of olive oil and a squeeze of lemon juice.
  • Dice the turkey and rub the paste into the meat.  Leave to marinate for at least 30 mins (longer better).
  • heat some olive oil in a large saucepan and fry the onions and garlic.  When browned add the diced turkey. Stir till browned.
  • Add the vegetables and stir for a few minutes.
  • Add the chopped tomatoes, 800mls of water, a stock cube and a good squeeze of tomato purée
  • Bring to the boil then simmer for 2 hours if you have the patience (it will lead to better taste and thick saucy texture, but the dish will be edible in less time).
  • Once cooked stir through some fresh coriander and top with toasted flaked almonds and black olives too if you wish
  • Serve on a bed of spinach.
Top tip
Scoop out the seeds from the raw butternut squash, remove as much orange flesh from them as possible and roast on a baking tray at 180 Degrees celcius for 8 minutes.  These taste wonderful sprinkled on a salad.
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