Begin winter with this warming butternut pumpkin tagine…

Serves 6.

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  • 3 tablespoons water
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground curry powder/garam masala
  • 1 teaspoon ground coriander
  • ¼ teaspoon chili powder
  • 420g can low-sodium diced tomatoes (or 5 fresh tomatoes, diced)
  • 1 tablespoon no-added-salt tomato paste
  • ¼ cup flat-leaf parsley, chopped
  • ¼ cup coriander leaves, chopped
  • 1 can brown lentils, drained and rinsed or 1 ¾ cups cooked brown lentils
  • 600g butternut pumpkin, seeded and chopped into 2.5-centimeter pieces
  • 1 tablespoon raisins/currants (optional)
  • 1 tablespoon sliced almonds (optional)


1. Heat water in a large saucepan, add the onion, and cook over low heat until soft and starting to brown (about 8–10 minutes). Add the garlic and cook for a few seconds, then stir in the ground spices. Cook for 30 seconds, add the tomatoes, tomato paste, and half the parsley and cilantro.

2. Add the lentils and chopped squash/pumpkin. Stir well, then cover and simmer for 20–25 minutes or until the squash is tender

3. Sprinkle with remaining parsley and cilantro to serve. Top with raisins/currants and almonds (optional)

Prep time: 15min Cook time: 35min