Meal prep part 3 – Moroccan Butterbean Tagine

If you’re looking for a winter warmer for your lunches then this recipe is for you and it couldn’t be easier.

Using simple, nutritious, whole foods and some basic herbs and spices you can make a satisfying, tasty meal without the need for any fancy ingredients.

  • 500 g butternut squash
  • 250 g courgette
  • 250 g aubergine
  • 200 g red pepper
  • 250 g mushroom
  • 250 g red onion
  • 800 g tinned tomato (2 tins)
  • 400 g butterbeans (1 tin)
  • 1 tsp cumin
  • 1 tsp turmeric
  • 2 tsp paprika
  • 2 cloves garlic
  • coriander ((fresh or ground))
  • 1/2 cup water
  1. Chop all the vegetables and add to a slow cooker or to a casserole dish.

  2. Mix the tomato, butterbeans, herbs and spices with the water. 

  3. Add the liquid to the vegetables and either cook in the slow cooker for 4 hours on high or in the oven at 200C for 45 mins, or simmer in a saucepan for 40 minutes (stirring occasionally).

(optional – add chicken, lean sausages (such as heck chicken sausages or Linda McCartney))