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V Café chefs Nick and Ian, share their quick and tasty vegan tagine recipe. The authentic Moroccan flavours will transport you to the warm streets of Marrakech.

Prep/Cooking Time: 30 minutes Serves: 4

Ingredients:

• 1 whole butternut squash, peeled and diced (remove seeds)
• 1 large onion (sliced)
• 1 tbsp smoked paprika
• 2 tsp ground coriander
• 2 tsp ground cumin
• 3 cloves garlic (chopped)
• 200ml vegetable oil
• 1 tbsp fresh mint (chopped)
• 200g dried apricots (diced)
• 50g preserved lemon (optional) or lemon zest

Method:

1 – Heat oil and fry off the squash in stages.

2 – Remove the squash and fry off onions and garlic. Caramelise until golden. Return the squash to the pan.

3 – Add all the dried spices and mix well.

4 – Add water to cover the tagine, bring to the boil and simmer until the squash is tender.

5 – Add in the apricots, fresh mint and check seasoning.

6 – If slightly wet, mix in cornflour to thicken.

7 – Serve with couscous or rice and toasted almonds.

We love to see your culinary creations, so if you do have a go at making our vegan tagine recipe, remember to take some photos and tag us @vcafeguildford on Instagram!

Don’t forget to have a look at our previous recipe blogs to tantalise your tastebuds! There’s our devilishly decadent vegan chocolate cake, which is perfect to pair with a cup of tea and the V Café vegetable fritters will help you towards your 5 a day.