Beef kofta curry generates 2.3 times more CO2e than chickpea butternut tagine, and steak and chips generates 3.6 times more CO2e.
From One Green Planet
- 3 cups butternut squash (1 medium to small squash), sliced in half moons, roasted for at least 30 minutes
- 6 garlic cloves, minced
- 1 teaspoon cumin seeds
- 2 tablespoons vegetable oil (canola or coconut will do fine)
- 1 red onion, chopped
- 2 small chillies, seeds removed
- 12 cherry tomatoes, halved
- 2 cans chopped tomatoes
- 2 cans chickpeas, drained
- 2-4 tablespoons red wine (optional but definitely worth a try)
- a pinch of cayenne and cinnamon
- a pinch of dried parsley, to garnish
- 1 cup couscous, dry
- 1 cup boiling water
- Pour boiling water over the couscous in a heat-proof bowl and let sit while you cook.
- Heat the oil in a large pan on medium heat. Gently fry the cumin seeds and garlic for 3-5 minutes, until browned.
- Add the red onion and chilli and cook till soft (5 minutes approx). The onion should start to caramelise.
- Add the cherry tomatoes, chopped tomatoes and chickpeas, and cook for five minutes. Add the roasted butternut squash and a few tablespoons of red wine, sprinkle over the spices, and cook for another 5 minutes until the vegetables are mellow and tender. The couscous will by now have absorbed all the water. Fluff it up with a fork–not a spoon, I beseech you. That’ll only make it clump together in a most unappealing way. Serve the hot vegetables over the couscous and enjoy immediately.