We are keeping it colourful in the kitchen this Autumn at LetsTrain, using the very freshest seasonal produce. Keeping an array of colour in your meals in the colder months, will ensure your immune system is kept strong from nature's most powerful antioxidants. This kale and squash tagine is really simple to make and absolutely full of vitamins and nutrients to help fight free radicals. It's perfect served with whole grains and lean protein.
Ingredients: (serves 3)
- 2 red onions (chopped thick)
- 1 large butternut squash (cut in wedges)
- 200-300g fresh kale
- 1 tbsp olive oil / rapeseed oil
- 1 tbsp cumin seeds
- 300ml vegetable stock
- 2 tbsp tagine paste
- Wholewheat couscous or Quinoa, to serve
- Heat the oven to 220 degrees celsius. Add the onions and squash into a baking dish and drizzle over some olive oil then mix in the cumin seeds. Bake for 25 minutes so the squash is tender.
- Mix the kale in to the rest of the vegetables. Add the tagine paste to the hot vegetable stock before pouring over the vegetables (you can make a quick stock by using boiling water and a stock cube). Cover the dish with foil and cook for a further 15 minutes.
- Serve with the whole grain couscous or quinoa and lean protein (we made organic meatballs).
For more information on immunity strengthening and cancer fighting nutrition, check out our recent article: Cancer Prevention Foods.