1 tablespoon olive oil
2 medium brown onions (300g), chopped coarsely
2 cloves garlic, crushed
4 cm 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
400g 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
Heat butter and oil in 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 boil.
Simmer, covered for about 15 minutes or until pumpkin is just tender.
Add beans to tagine mixture; cook, stirring, 5 minutes. Just before serving stir sultanas, honey and chopped herbs through.
About our Blog
We write occasional pieces about our adventures, about our findings related to the Wildfitness approach, about food and we also invite others to contribute.