Vegetarian tagine recipes
Our top 3 of 3 Vegetarian tagine recipes
- Sweet Potato, Carrot & Prune Tagine
- Vegetarian Tagine
- Moroccan Vegetarian Tagine
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- 2 tbsp olive oil
- 40g fresh ginger root. peeled and finely chopped
- 2 cinnamon sticks
- 16 small shallot, peeled and left whole
- 700g Sweet Potato peeled and cubed
- 2 Carrots Peeled and Chopped
- 175g prunes. stoned and chopped
- 1 tbsp runny honey
- 425ml vegetable stock
- bunch Chopped fresh coriander
- handfull fresh mint leaves
- pinch salt and freshly ground black pepper
- 1. Heat oil in heavy based pan. Add ginger and cinnamon and fry for a few minutes. Add shallots and fry until beginning to brown, then add carrots & sweet potatoes. Fry for a few minutes then add prunes & honey. Pour in stock and bring to the boil, then reduce to low simmer cover and cook for 25 minutes.
- 2. Uncover and check if the vegetables tender. If ready stir in the herbs, season and cook for further 3/4 minutes to reduce sauce until it is thickened and syrupy.
- 3. Serve with buttered cous cous.
- 1 small Onion
- 1 tbsp Olive oil
- 1 tsp Ground cumin
- ½ tsp Ground coriander
- ½ Fresh red chilli
- Small piece Fresh root ginger
- 350 - 400 g Pumpkin / Squash /Sweet potato
- 2 medium / Handful Tomatoes / Cherry tomatoes
- 2 tsp / 1 cube Vegetable bouillon powder / Veg stock
- 400 ml Boiling water to make stock
- ½ tsp Garam masala
- To taste Salt and pepper (optional)
- ½ standard sized tin Chickpeas
- 10 Dried apricots
- ½ Lime (juice)
- Handful Fresh coriander
- Peel and roughly chop the onion. Peel the pumpkin / squash / sweet potato and cut into chunks, about 2cm each. Roughly chop the tomatoes, or cut them in half if using cherry tomatoes. Put the oil in a saucepan / casserole dish over a medium heat, add onions and the ground cumin and ground coriander. Stir well and leave to cook for a few minutes until the onion starts to soften and the spices are fragrant (stir or put a lid on to avoid burning). Grate or finely chop the chilli and ginger, add to the pan and stir for about 1 minute. Add the vegetables and cook, stirring occasionally, for about about 5 minutes.
- Make up the bouillon / stock, pour into the pan and stir in the Garam masala. Taste, and add a little salt and pepper if you think it needs it. Put the lid on the pan and leave to simmer for 8 - 10 minutes until the pumpkin / squash / sweet potato is tender, but not really soft. Drain and rinse the chickpeas and add with the apricots, then simmer for another 5 minutes. Add a little more water if you think it needs it. Add a squeeze of lime juice (to taste). Roughly chop the coriander and scatter over the top, to serve.
- Serve with cous cous, or simply with crusty bread for dipping.
- Olive oil
- 2 Brown onions
- 2 Large carrots
- 800ml Vegetable stock
- 1 tin Chopped tomatoes
- 140g Tomato puree
- 1 tin Chickpeas
- 1 tin Green lentils
- 250g Sultanas
- 1 tsp Coriander
- 1 tsp Turmeric
- 1 tsp Allspice
- 1 tsp Nutmeg
- 1 tsp Cinnamon
- 2 tsp Ground ginger
- 3 tbsp Honey
- Cous cous
- 1. Heat some olive oil in a large pan then add the two finely chopped onions and the two carrots diced approximately 1 cm. Fry until the onions begin to brown.
- 2. Add the spices (Coriander, Turmeric, Allspice, Ground Ginger, Nutmeg, Cinnamon) and stir for 30 seconds.
- 3. Add the vegetable stock, cover and let simmer for 10 minutes.
- 4. Add the chopped tomatoes, tomato puree, drained chickpeas and drained lentils and stir thoroughly before allowing the mixture to simmer for another 10 minutes.
- 5. Add the honey and sultanas and allow to simmer for another 20 minutes stirring every couple of minutes.
- 6. Turn off heat and allow mixture to cool down.
- 7. Divide mixture into 6 equal portions and refrigerate or freeze ... the sauce tastes much nicer if it's left to marinate in it's own juices and then reheated.
- 8. rehtea and serve with cous cous (approx 1 cup of dried cous cous for each portion).