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Elizabeth's Kitchen Diary

Harissa Butternut Stew with Quick Flatbreads & Turmeric Yogurt

A slow cooker vegetarian harissa butternut stew recipe with homemade cumin-spiked flatbreads and turmeric yoghurt. A perfect weekend meal.
3
25 min
TOTAL TIME
844
CALORIES
$3.80
PER SERVING
Harissa Butternut Stew with Quick Flatbreads & Turmeric Yogurt
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Ingredients
16 INGREDIENTS
4 SERVINGS
Harissa Lamb Tagine Paste
1 harissa lamb tagine paste
Butter
1 3/4 g butter
Strong White Bread Flour
11 g strong white bread flour
Tinned Chopped Tomatoes
14 g tinned chopped tomatoes
Sunflower Oil
4 tsp sunflower oil
Butternut Squash
2 5/8 kg butternut squash
Plain Natural Yoghurt
7 1/8 g plain natural yoghurt
Cumin Seeds
1 1/2 tsp cumin seeds
Ground Turmeric
1/2 tsp ground turmeric
Water
1 2/3 ml water
Tinned Chickpeas
14 g tinned chickpeas
Red Onion
1 whole red onion
Shetland Sea Salt
1/2 tsp shetland sea salt
Full Fat Milk
5 7/8 ml full fat milk
Fresh Coriander Leaves
1 tbsp fresh coriander leaves
Dried Apricots
10 whole dried apricots
Directions
13 STEPS
15 min
PREP TIME
10 min
COOK TIME
25 min
TOTAL TIME
View Directions on Elizabeth's Kitchen Diary
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Health Info
Macros
176g
CARBS
26g
FAT
37g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
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