Aromatic Butternut and Mushroom Tagine

Aromatic Butternut and Mushroom Tagine

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Your family won’t be able to wait to tuck into this delicious vegetarian tagine when they smell the alluring aroma of its trademark spices!

  • Recipe serves4
  • Preparation time35 minutes
  • Cooking time50 minutes


  • 30ml olive oil
  • 250g button mushrooms, sliced
  • 1 onion, sliced
  • 1 clove crushed garlic
  • 1 red pepper, sliced
  • 500g butternut, peeled and cubed
  • 1.25ml Robertsons Cinnamon
  • 1.25ml Robertsons Ginger
  • 5ml Robertsons Cumin
  • 1 KNORR Vegetable Stock Pot
  • 250ml water
  • 1 tin (410g) peeled and chopped tomatoes
  • 30ml tomato paste


  • Heat 15ml olive oil in a large deep pot and sauté the mushrooms for about 5 minutes or until soft then remove from the pot and set aside
  • Add the remaining olive oil to the pot and fry the onion, garlic and red pepper together until soft and tender
  • Add the butternut and stir to coat well then allow to fry for about 5 minutes
  • Add all the spices to the pot and fry for 30 seconds stirring continuously to release the flavour and aroma
  • Add the KNORR Vegetable Stock Pot, water, chopped tomatoes and tomato paste, stir well then allow to simmer on a medium heat with the lid on stirring occasionally, for about 25 minutes or until the butternut is soft
  • Remove the lid and stir in the mushrooms then allow to simmer for a further 5 minutes
  • Season to taste and serve with cous cous and some freshly chopped coriander