Vegetable tagineGentle spices make this vegetable casserole delicious and appetite-stimulating. If you prefer a more lightly spiced version, the tagine works equally well with half the quantities of spices.
Prep time:20 minutes
Cooking time:50 minutes
- Add a glug of oil to a large casserole and fry the onions over a medium heat for 5-6 minutes, until they start to soften.
- Add the ground spices and fry for a few minutes more, then add the garlic and ginger and fry for another couple of minutes, stirring.
- Add the harissa paste, stir and fry for another few minutes until aromatic, then add the squash, parsnips and carrots. Turn down the heat and cook, stirring regularly, for 5-10 minutes.
- Add the red lentils, tomatoes and stock, then season to taste. Bring up to a simmer and add the apricots.
- Put the lid on the casserole and leave to simmer on a low heat for 50 minutes.
- Remove the lid, stir in half the chopped parsley and check the seasoning.
- Test if the vegetables are ready by piercing with the tip of round-bladed knife – if it goes in easily, they are ready.
- Serve the tagine with warmed couscous, scattered with the remaining parsley.
- Light olive oil, for frying
- 2 red onions, cut into thick slices
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 2 garlic cloves, crushed
- 20g fresh ginger, grated
- 2 tablespoons harissa paste
- 1 small butternut squash, peeled and sliced into 2cm cubes
- 3 parsnips, cubed
- 2 carrots, diagonally sliced
- 200g dried red lentils
- 2 x 400g tins tomatoes
- 1 litre vegetable stock
- 40g unsulphured dried apricots, roughly chopped
- Large bunch fresh flatleaf parsley, leaves picked and roughly chopped
- Salt and black pepper, to season
- Couscous, to serve
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