Mixed Vegetable Tagine
Warm up with this flavorful and colorful vegetable tagine, packed with aromatic spices and hearty seasonal vegetables. The sweet and earthy notes of this dish are complemented by the warmth of cumin, turmeric, and cinnamon. A touch of harissa paste adds depth and a gentle kick of heat, balanced perfectly with a drizzle of honey. This vegetarian tagine is a satisfying and nourishing meal that will surely delight your taste buds.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 large onion , thickly sliced
- 2 large garlic cloves , finely chopped
- ½ tsp each ground cumin , turmeric and cinnamon
- 1 tsp ground ginger
- 1½ tsp harissa paste
- 2 tbsp clear honey
- 1kg seasonal vegetables (such as half a small butternut squash, 2 large carrots, 3 medium parsnips and 1 large sweet potato), peeled and cut into chunks
- 600ml hot vegetable stock
- 2 x 175g packets Quorn pieces or diced tofu
- 2 tbsp chopped fresh coriander
Instructions
- 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.
- 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.
Yield
Serves 4
Nutrition
- Calories: 230 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 7.5 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.4 milligram of sodium
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