Simply satisfying without the need for meat, this pumpkin and mushroom tagine is slow-cooked to intensify the flavours.

Ingredients (Serves 6)

  • 2 tablespoons vegetable oil
  • 2 onions roughly chopped  
  • 3 garlic cloves, crushed
  • 500g mushrooms sliced
  • 120 grams dried apricots halved
  • 1 red pepper sliced
  • 1 kilogram pumpkin diced
  • 800 grams tinned chopped tomatoes
  • 550 millilitres water
  • 1 vegetable stock cube
  • 550 millilitres water
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground cumin
  • 1 tablespoon ground tumeric
  • 1 tablespoon ground sweet paprika
  • 1/2 teaspoon chilli powder

For decoration

  • Puff pastry
  • Edible food pen
  • 1 handful corriander, chopped


  1. Preheat oven to 160C fan or Gas Mark 3. Heat the oil and fry the onions for 2 minutes until they begin to soften.
  2. Place the red pepper and mushrooms in the pan and add the apricots and the pumpkin.
  3. Pour the chopped tomatoes, water and a vegetable Stock Cube into the pan and increase the heat, bringing the contents to the boil. 
  4. Cover the dish with a lid and place in the oven for 1 hour or until the vegetables are tender.
  5. Scatter the chopped coriander as a garnish when you serve.

Serving suggestion:

Following the instructions on the packet, make puff pastry to create ‘graveyard’.

Using an edible pen, let your imagination run wild on the headstones.

With thanks to our friends at Knorr for the recipe and image.