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This recipe was invented with warmer days in mind. Days when you fancy something spicy but cooling at the same time. A pot of veg that heats you up and cools you down when you can't quite fit the sauna-plunge pool regime into your schedule. So we had a think about the stuff that people eat in hot places, like North Africa. And we got to thinking about doing a tagine. Nicely spiced with chermoula and some cooling yoghurt. It lets you know it's there and then mops your brow afterwards. How kind.

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Cooked brown rice [water, brown rice], water, carrot, chickpeas, borlotti beans, red onion, red pepper, aubergine (5%), lentils, onion, tomato, leek, butternut squash, yogurt (2.5%) [contains milk], spinach, tomato purée, vegetable oil, fresh spinach (1%), coconut, garlic, parsley, spices, lemon juice, coriander, ginger, coconut sugar, cornflour, salt, chilli powder, paprika, turmeric powder, mustard powder, rice flour.		Read this veg pots full nutritional information.

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