Prepare your vegetable stock and add saffron/turmeric.
Fry the onions in the vegetable oil until lightly golden, around 8 minutes. Add the garlic and remaining spices and cook for a further 2 minutes.
Add the tomato puree, tomatoes and butternut squash. Add the stock, this should just cover the squash so add more or less as necessary. Simmer on a gentle heat for 5 minutes.
Add the apricots, cauliflower and chickpeas then cook for a further 10 minutes or until the vegetables are tender. Stir in the chopped coriander.
Accompaniment : Rice
Cook the rice according to packet instructions.
– Serve in large foils.– You want enough liquid remaining in the tagine to moisten the rice but not drown it. The speed at which the sauce reduces will depend on the size of pan and hob heat. Keep an eye on the consistency as it is cooking and adjust the heat to reduce the sauce if necessary. If the sauce is too thick just add more stock.– Tumeric is much cheaper than saffron!– This recipe can be amended, within reason, to suit your service users
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