Orange and Pistachio Nuts Tagine

My daughter loves Butternut squash, so whenever possible I try to include in our diet. Sadly she can't have some fruits what she loves to have. Unless fruit is cooked it's fine, therfore I always look for those recipes where we can include fruit in my cooking..In winter to boost our immune system vitamin C is very important..and I do buy those fruits and vegetables which are full of this goodness..but as I said my daughter can't have these fruits...we do get disappointed..:-(

But hey last week I found this recipe in one of the local superstore magazine. My daughter showed me and we both liked it, so I gave it go and it was hit in our family. Recipe was non-veg, but by adding vegetables and beans I turn this one into vegetarian. Oranges added a tangy and refreshing note to this spicy Morrocan-style casserole.

You will need :-

• 2 oranges
• 1 red onion sliced
• 2 tbsp olive oil
• 2 garlic cloves crushed
• 2 tsp fresh root ginger minced
• 2 red chilli fresh
• 11/2 tsp ground coriander
• 1/2 tsp ground tumeric
• 1 can of mixed beans
• 1 cinamon stick
• 1 small butternut squash, peeled and cubed
• 2 carrots diced
• 1 tsp cornflour
• 2-3 tbsp pistachio nuts
• 2-3 tbsp chopped fresh flat leaf parsley or coriander

Method :-Heat oil in a heavy bottom pan, fry onion till get little softer. Add garlic, ginger and chilli and cook for 1 minute. Add the ground coriander and tumeric and 2 tbsp water. Stir over a medium heat for 1 minute. Add squash and carrots, mix well and add enough water to cook. Now peel 2-3 long stripes of orange zest into casserole with the cinamon stick.Cover and cook. Mix the cornflour with little cold water and stir in. Peel, halve and slice the oranges. Add to the casserole, along with the nuts,mixed beans and parsley. Cover and cook for 5 minutes. Ready to serve with couscous . Enjoy hot !