Singapore Curry
The recipe Singapore Curry can be made in roughly 45 minutes. This recipe serves 4 and costs $1.38
Vegetable tagine with almond chickpea couscous
Ingredients
- 400g pack shallot, peeled and cut in half
- 2 tbsp olive oil
- 1 large butternut squash, about 1.25kg/2 lb 12oz, peeled, deseeded and cut into bite size chunks
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 450ml strong-flavoured vegetable stock
- 12 small pitted prunes
- 2 tsp clear honey
- 2 red peppers, deseeded and cut into chunks
- 3 tbsp chopped coriander
- 2 tbsp chopped mint, plus extra for spinkling
- 250g couscous
- 1 tbsp harissa (Moroccan chilli paste)
- 400g can chickpea, rinsed and drained
- handful toasted flaked almonds
Instructions
Vegetable tagine with almond & chickpea couscous serves 10 original recipe by BBC Good Food.
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