Spiced Vegetable Tagine Recipes

SPICED VEGETABLE TAGINE

Steps:

• Heat the vegetable oil in a large pot on medium-high heat, then add all the spices, salt, onion and garlic to the pot letting cook for 2 minutes.
• Next add all the vegetables and mix, letting cook for another 2 minutes just to lightly sautee the veggies.
• Add the can of chopped tomatoes, tomato paste, vegetable stock and pomegranate molasses mixing everything together and letting it come to a slight boil.
• Reduce the heat to low, cover and let simmer for 20-25 minutes until the veggies are tender.
• Serve on it's own or over some couscous or quinoa

SPICY VEGETABLE TAGINE

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5.
• Mix the sweet potato, aubergine, courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper.
• Heat a large, non-stick frying pan over a high heat. WHEN the pan is HOT, add the vegetables in batches. Fry, stirring and turning regularly, for 3-4 minutes, or until lightly browned.
• Heat the remaining oil in a lidded casserole over a medium heat. Add the onions and fry for 3-5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1-2 minutes, stirring frequently.
• Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2-3 minutes.
• Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender.
• Sprinkle the tagine with the chopped coriander and serve with freshly cooked couscous or rice.

MOROCCAN SPICED VEGETABLE TAGINE

Steps:

• Heat your tagine base on a medium heat on the hob and add the oil. Once up to temperature, tip in the onion, mushrooms and pepper until lightly browned.
• Turn down the heat to low and tip in the rest of the vegetables, cover with the tagine lid and cook until vegetables have softened, stirring occasionally. Whilst this is happening, make the vegetable stock in a separate jug and stir in the corn flour.
• When the vegetables have softened, stir in the Moroccan spice and cook covered for a further few minutes, then tip in the vegetable stock and corn flour. Cook and cover, on a simmer for 40 minutes, stirring occasionally, 15 minutes before the end, cook the rice (follow the packet instructions). Then serve either from the tagine on the table or dish up separately with the rice.

SPICED VEGETABLE TAGINE

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5.
• Mix the sweet potato, aubergine, courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper.
• Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetables in batches and fry, stirring and turning regularly, for 3-4 minutes, or until lightly browned.
• Heat the remaining oil in a lidded casserole over a medium heat. Add the onions and fry for 3-5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1-2 minutes, stirring frequently.
• Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2-3 minutes.
• Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender.
• Sprinkle the tagine with the chopped coriander and serve with freshly cooked couscous or rice.