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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
1820
CALORIES
$12.35
PER SERVING
Harissa Butternut Stew with Quick Flatbreads & Turmeric Yogurt
Ingredients
16 INGREDIENTS
4 SERVINGS
Ground Turmeric
1/2 tsp ground turmeric
Fresh Coriander Leaves
1 tbsp fresh coriander leaves
Butternut Squash
2 5/8 kg butternut squash
Natural Yoghurt
7 1/8 g natural yoghurt
Shetland Sea Salt
1/2 tsp shetland sea salt
Whole Cumin Seeds
1 1/2 tsp whole cumin seeds
Sunflower Oil
4 tsp sunflower oil
Dried Apricots
10 whole dried apricots
Tinned Chopped Tomatoes
14 g tinned chopped tomatoes
Strong White Bread Flour
11 g strong white bread flour
Tinned Chickpeas
14 g tinned chickpeas
Full Fat Milk
5 7/8 ml full fat milk
Red Onion
1 whole red onion
Water
1 2/3 ml water
Harissa Lamb Tagine Paste
1 tbsp harissa lamb tagine paste
Butter
1 3/4 g butter
Directions
13 STEPS
15 min
PREP TIME
10 min
COOK TIME
25 min
TOTAL TIME
View Directions on Elizabeth's Kitchen Diary
Health Info
Macros
430g
CARBS
28g
FAT
51g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
WHEAT