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By delicious. magazine
Vegetable tagine
Instructions
Prep:30minCook:50min
As this hearty vegetable tagine simmers away slowly, the root vegetables gradually release their natural sweetness and become beautifully soft. This recipe also happens to be vegan. Looking for something a little lighter? Our summer vegetable tagine is made with carrots, courgettes and fennel.
Updated at: Thu, 21 Nov 2024 11:50:17 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories208.8 kcal (10%)
Total Fat1 g (1%)
Carbs42.4 g (16%)
Sugars12.8 g (14%)
Protein9.5 g (19%)
Sodium482.9 mg (24%)
Fiber8.9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Light olive oil
or vegetable, for frying
2red onions
sliced into wedges
2 tspground coriander
2 tspground cumin
2 tspground cinnamon
2garlic cloves
crushed
20gfresh ginger
grated
2 Tbspharissa paste
1butternut squash
small, peeled and diced into 2cm cubes
3parsnips
cubed
2carrots
diagonally sliced
200gdried red lentils
2 x 400gtins cherry tomatoes
1 litrevegetable stock
80gdried apricots
roughly chopped, plus extra to garnish
fresh flatleaf parsley
leaves picked and roughly chopped
Instructions
View on delicious. magazine
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Notes
5 liked
1 disliked
Sweet
Delicious
Easy
Go-to
Bland
