It was bound to happen at some point.
This black garlic and squash tagine is a solid vegan crowd-pleaser with virtually no preparation time needed. The addition of black garlic gives it a real richness and a darker colour.
What you’ll need: (serves 4)
Butternut squash x 1
Large white onions (finely diced) x 2
Black garlic cloves (diced) x 4
Medium red chilli x 1
Coconut cream x 200ml
Ras el hanout x 2tsp
Ground coriander x 1/2 tsp
Ground fenugreek x 1/2 tsp
Fresh ginger x 1 tsp
Lemongrass stem x 1
Zest of 1 lime
Set your oven to 180 degrees celsius.
Dice your squash roughly into cubes, and fry in a hot pan with a glug of oil, and plenty of seasoning. Do so until the squash starts to caramelise evenly, probably around 10 minutes.
You may need to do this in batches depending on the size of your squash. Remove from the pan and set aside.
Fry your onions and diced black garlic on a medium heat with a touch more oil, for around about 10 minutes until the onions start to soften. Season well and add in your squash again along with the red chilli.
Mix in your ginger and spices. At this point you can throw in a splash of white wine and reduce, if you like.
Add around 250ml of boiled water, along with your coconut cream and keep the heat on high. Throw in your lemongrass and lime zest with a good pinch of salt, and mix well.
Cover and put in the oven for 1 hour, knocking the temperature down to 120 degrees.
When the time arrives, serve with your chopped fresh coriander and crushed walnuts, adding a sprinkling of pomegranate seeds.