
Mixed vegetable tagine
- Sarah Randell
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Serves 4
Easy
Total time: 50 mins
Takes 40-50 minutes
A star rating of 4.5 out of 5.14 ratingsRate
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This low fat supper is great served with couscous mixed with a handful of raisins.
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
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1 tbsp olive oil
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1large onion
thickly sliced
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2large garlic cloves
finely chopped
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½ tsp each ground cumin
turmeric and cinnamon
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1 tsp ground ginger
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1 ½ tsp harissa paste
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2 tbsp clear honey
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1kg seasonal vegetable
(such as half a small butternut squash, 2 large carrots, 3 medium parsnips and 1 large sweet potato), peeled and cut into chunks
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600ml hot vegetable stock
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2 x 175g packets vegetarian chicken-style
pieces or diced tofu
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2 tbsp chopped fresh coriander
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Nutrition: per serving
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kcal230
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fat7g
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saturates1g
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carbs24g
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sugars7.5g
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fibre6g
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protein10g
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salt0.4g
low
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Method
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step 1
Heat the oil in a large non-stick saucepan and gently cook the onion and garlic for 5-7 minutes. Tip in the ground cumin, turmeric, cinnamon and ginger, harissa paste and honey and cook for another minute before stirring in the vegetables, stock and 1 tsp salt. Bring to the boil, cover and simmer for 25 minutes.
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step 2
Stir in the chicken-style pieces or tofu and continue simmering for a further 5 minutes, then taste and add more salt and harissa paste if you like. Scatter with the chopped coriander and serve.
Recipe from Good Food magazine, September 2002
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A star rating of 4.5 out of 5.14 ratings
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