Quick and value vegetable tagine

Name: Quick and value vegetable tagine
Cuisine: Moroccan, African
Ingredients: 1 large onion, chopped; 3 cloves garlic, chopped; 1½cm 30gm ginger root finely chopped; 1 tablespoon tomato paste; 2 tablespoons raz-el-hanout spice mix; 3 sticks celery200- ish gms, chopped; 1 medium leek, 200-ish gms, sliced; 1 large sweet potato 600ish gams chopped 1½cm; 1 tin coconut milk; 300ml water/vegetable stock; 200gms pitted dates; 4 bay leaves and salt and pepper

6 steps

This simple fragrant tagine is designed for adults and children; it can be made in around an hour and costs around a fiver. Serve with steamy couscous or rice

Updated at: Thu, 17 Aug 2023 10:04:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories1685.5 kcal (84%)

Total Fat78 g (111%)

Carbs259.2 g (100%)

Sugars150.5 g (167%)

Protein23.5 g (47%)

Sodium1498.9 mg (75%)

Fiber33.4 g (119%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 1/2cm, finely chopped

1 tablespoontomato paste

2 tablespoonsraz-el-hanout spice mix

3 stickscelery

200 - ish gms, chopped

1leek

medium, sliced

1sweet potato

large, chopped 1 1/2cm

1tin coconut milk

300mlwater

vegetable stock

200 gmspitted dates

4bay leaves

salt

pepper

Instructions

Step 1

Pre heat oven to 170°C

Step 2

This is all cooked in the casserole/tagine dish on a low to medium heat.

Step 3

Saute the onion in oil for 3 minutes until just turning translucent, add the garlic, ginger, raz-el-hanout and tomato paste, stir and sauté for 2 minutes.

Step 4

Add all the vegetables with a little extra oil and sauté and stir for 5 minutes. Add the coconut milk, water and bay leaves and bring to the boil.

Step 5

Place the lid on the dish/tagine and place in the oven at 170°C for 30 minutes until the vegetables are just cooked.

Step 6

Season well with slat and pepper.