Vegetable Tagine
Ingredients
2 red onions, sliced into wedges (optional)
2 tsp ground coriander
2 tsp cumin
2 tsp cinnamon
2 garlic cloves, crushed
20g fresh ginger, grated
2 tbsp harissa paste
1 small butternut squash
3 parsnips
2 carrots
200g split red lentils
2 x 400g tin tomatoes
1 litre of vegetable stock
80g dried apricots (optional)
2 tsp ground coriander
2 tsp cumin
2 tsp cinnamon
2 garlic cloves, crushed
20g fresh ginger, grated
2 tbsp harissa paste
1 small butternut squash
3 parsnips
2 carrots
200g split red lentils
2 x 400g tin tomatoes
1 litre of vegetable stock
80g dried apricots (optional)
A sweet and spicy Moroccan root vegetable dish.
50 mins
easy
Serves 6-8
Method
- Prepare the vegetables by peeling and cutting into approximately 2cm cubes.
- Heat 2 tbsp of oil in a large saucepan or casserole dish. Add the onions and fry for 5 minutes until softened, then add the spices, ginger and garlic and cook for another 2 minutes.
- Add the harissa paste, stirring to cover the onions and then add the squash, parsnips and carrots, and continue to cook whilst stirring – getting the paste over the veg for 2 minutes.
- Add the lentils, tomatoes, apricots and stock and season. Cover and bring up to a simmer then leave for 50 minutes remembering to stir so as not to stick to the bottom – or transfer to a baking dish, cover and put in the oven.
- Serve with couscous.
Top Tip:
If you don’t have harissa paste, switch to 2 tbsp of smoked paprika and add some chilli if you want some heat. Switch butternut squash to sweet potatoes.
