Vegetable Tagine
Vegetable tagine with crunchy carrots, chunks of sweet potato and butternut squash is fruity, healthy and perfect for a meat-free Monday dinner.
Servings 4 Servings
Calories 252kcal
Ingredients
- 1 tablespoon Cooking Oil
- 2 Cloves Garlic Crushed
- 6 Medium Carrots Peeled and chopped into chunky batons
- 0.5 Red Onion Finely Diced
- 1 Red Pepper Deseeded and chopped into 1-2cm chunks
- 1 Yellow Pepper Deseeded and chopped into 1-2cm chunks
- 1 Medium Sweet Potato Peeled and cut into 2cm chunks or cubes
- 400 g Chopped Tomatoes
- 500 ml Veg Stock Plus extra water to cover
- 2 Teaspoons Mixed Spice
- Pinch Chilli Flakes
- 1 Medium Butternut Squash Peeled, deseeded and cut into 2cm chunks or cubes
- 50 g Sultanas
- 100 g Dried Apricots Cut in half
- Giant Couscous enough for four, cooked to package instructions
Instructions
- Place a large cast-iron dish, or other flameproof cooking pot, over a medium heat on the hob.
- Add the oil and allow to warm for 2 minutes.
- Add the garlic, onion, carrots, and peppers and cook for 5 minutes, stirring often, until the onions are soft.
- Tip in the sweet potato chunks and cook for a further 5 minutes, stirring often.
- Pour in the chopped tomatoes, stock, and enough water to cover the veg.
- Add the mixed spice and a good pinch of chilli flakes and stir together well.
- Bring to the boil, reduce the heat, cover and simmer for 20 minutes.
- Remove the lid, add the butternut squash, apricots, and sultanas and stir well.
- Simmer for a further 20 minutes, uncovered, stirring occasionally, until the sauce has thickened.
- Prepare your couscous to package instructions while the tagine is cooking.
Video
Notes
- Nutritional information doesn't include couscous - check the pack.
- I like my veg to stay quite crunchy, especially the carrots. If you prefer softer veg, cut the carrots into sliced rounds, or simmer for longer.
- You can also simmer for longer if the sauce needs to thicken more.