Vegetarian Pumpkin Tagine Recipes

VEGETARIAN PUMPKIN TAGINE RECIPE

Steps:

• To begin making the Pumpkin Tagine Recipe, first cook the lentils until soft but not mushy. To cook the lentils in a pressure cooker, place the lentils the cooker along with 2 cups of water and salt. Cover the cooker, place the weight on and cook until you hear one whistle. After the first whistle, turn the heat to low and allow the lentils to simmer for about 3 minutes and turn off the heat.
• Allow the pressure to release naturally. Once the pressure is released, open the cooker and keep the lentils aside.
• The next step is to stew the tomatoes, roughly chop them and keep aside. Click here to see how to stew the tomatoes. The link shows you how to puree tomatoes, but for this recipe, chopped tomatoes work well.
• Get the vegetable stock ready too. Click to see how to make vegetable stock. If you don't find the time to make vegetable stock, then you can use water and adjust the spices in the Tagine to bring out the flavors.
• Next step is to make the Pumpkin Tagine. Heat oil in a heavy bottomed pan or a Tagine. Add in the onions and garlic and saute until the onions are soft and tender.
• Once the onions are soft, add in the turmeric powder, cumin powder, sambal oelek, paprika or chilli powder, sugar, salt and the tomatoes and pumpkin. Saute until the vegetables get partially cooked.
• Next add in the cooked lentils, stir it into the pumpkin tagine and check the salt and spice levels. Adjust to suit your taste. Cover the large pan or the tagine and simmer for about 15 minutes until all of them come together with the spices and are perfectly cooked.
• Turn off the heat and the Pumpkin Tagine is ready to be served along with your favorite spiced rice or couscous or Homemade Pita Bread.

PUMPKIN, CRANBERRY & RED ONION TAGINE

Steps:

• Heat 2 tbsp oil in a pan and fry the onions until lightly coloured. Add ginger, pumpkin and spices, stir, then add honey, passata and cranberries. Bring to the boil.
• Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender. After 10 mins, stir in the chickpeas. (If the mixture is a little thick, you can loosen it with some vegetable stock.)
• Meanwhile, tip the couscous, stock granules and lemon zest into a heatproof bowl. Pour over 300ml boiling water, stir briefly and cover with a plate. Leave for 5 mins. Tip in the lemon juice, almonds and remaining tbsp oil and fluff up with a fork. Scatter the coriander over the tagine and serve with the couscous.

MOROCCAN VEGAN TAGINE

Steps:

• Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes.
• Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth; reduce heat and simmer until vegetables are tender, about 40 minutes.

ROOT VEGETABLE TAGINE WITH HERBED COUSCOUS

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until beginning to soften, 4 to 5 minutes. Stir in the garlic, cinnamon, ginger, coriander and turmeric, and cook, stirring occasionally, until the spices are toasted, 2 to 3 minutes.
• Add the stock, squash, carrots, tomatoes and their juices, and lemon peel. Stir to release any spice bits from the bottom of the pan. Bring to a simmer over high heat. Reduce the heat to medium, cover and cook until the vegetables are almost tender and break easily with a spoon, 20 to 25 minutes.
• Stir in the chickpeas, raisins and honey and simmer, covered, until the chickpeas are warmed through and the raisins are plump, about 5 minutes. Season with salt and pepper to taste.
• Meanwhile, prepare the couscous: Bring the stock to a boil in a medium saucepan over high heat. Combine the couscous, lemon zest and salt in a large bowl; pour the boiling stock on top. Cover with a lid or plastic wrap to steam, about 5 minutes. Fluff with a fork, and stir in the parsley.
• Divide the herbed couscous among the bowls and spoon the warm tagine on top. Sprinkle generously with pomegranate seeds and parsley or cilantro, and serve with lemon wedges on the side, for squeezing over.

LENTIL AND PUMPKIN TAGINE

Steps:

• In a saucepan over medium heat, warm the butter or oil.
• Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
• Add the paprika, cayenne and cumin and continue to saute until the onions are tender, a few minutes longer. Add the lentils, tomatoes and tomato puree and water just to cover. Simmer for about 20 minutes.
• Add the squash and simmer until tender, about 20 minutes. Add the greens during the last five minutes of cooking. Transfer to a warm serving dish and serve immediately.