Sweet Potato, Chickpea and Lentil Tagine
Looking for a recipe for #meatlessmonday…? Look no further – I’ve got you covered!
This is a healthy meat free vegan dish that takes 10 minutes to prepare and then cooks in the oven in your tagine or casserole dish for 1-2 hours and it is DELICIOUS!
You could even prep this on a Sunday night and just pop it in the oven the following day allowing all the flavours longer to infuse – oh so yummy!
Ingredients for 4 people
- 1 chopped onion
- 1 clove crushed or chopped garlic
- 1 cup chopped mushrooms
- 2 large sweet potatoes
- 1 courgette
- 1 can drained and rinsed chickpeas – want to know how you can use your chickpea water? – Use it instead of egg white in recipes
- 1 can butter beans
- Handful of chopped baby corn
- Handful mange tout
- 2 tbsp. vegan reduced salt bouillon
- 2 tsp. cumin
- 2 tsp. turmeric
- 2 tsp. curry powder
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1 tsp. paprika
- 1 cup water
- 1 pouch (250g) cooked puy lentils (or other lentils of your choosing)
- Handful raisins
- Handful cashew nuts
- 1 tin chopped tomatoes
- Juice of 1/2 lemon
- Handful of fresh coriander
- 2 tbsp. coconut oil
Directions
- Heat the coconut oil in a pan or wok
- Pre-heat the oven to 190 degrees / gas mark 5
- Wash all vegetables
- Saute the chopped onion in a pan / wok until softened and turning brown
- Add the mushrooms and saute
- Add the chopped or crushed garlic
- Peel and chop the sweet potato into cubes and add to the pan
- Chop and add the courgette
- Drain and add the chickpeas and butter beans
- Break or chop the baby corn into bite size pieces and add to the pan
- Throw in the mange tout
- Add the water
- Sprinkle in the seasoning ingredients in the order shown above and stir well
- Add the lentils, raisins, cashew nuts and tomatoes
- Squeeze the lemon into the pan
- Add the chopped coriander
- Transfer all to a tagine or casserole dish
- Pop in the oven for 1-2 hours – keeping an eye on it.
Enjoy!
With love, Happy Healthy Tash x
