Mixed vegetable tagine

Mixed vegetable tagine

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(7 ratings)

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Cooking time

Takes 40-50 minutes

Skill level

Easy

Servings

Serves 4

This low fat supper is great served with couscous mixed with a handful of raisins.

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
230
protein
10g
carbs
24g
fat
7g
saturates
1g
fibre
6g
sugar
7.5g
salt
0.4g

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, thickly sliced
  • 2 large garlic cloves, finely chopped
  • ½ tsp each ground cumin, turmeric and cinnamon
  • 1 tsp ground ginger
  • 1½ tsp harissa paste
  • 2 tbsp clear honey
  • 1kg seasonal vegetables (such as half a small butternut squash, 2 large carrots, 3 medium parsnips and 1 large sweet potato), peeled and cut into chunks
  • 600ml hot vegetable stock
  • 2 x 175g packets Quorn pieces or diced tofu
  • 2 tbsp chopped fresh coriander

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Method

  1. Heat the oil in a large non-stick saucepan and gently cook the onion and garlic for 5-7 minutes. Tip in the ground cumin, turmeric, cinnamon and ginger, harissa paste and honey and cook for another minute before stirring in the vegetables, stock and 1 tsp salt. Bring to the boil, cover and simmer for 25 minutes.
  2. Stir in the Quorn or tofu and continue simmering for a further 5 minutes, then taste and add more salt and harissa paste if you like. Scatter with the chopped coriander and serve.

Recipe from Good Food magazine, September 2002

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Comments

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clairesastar's picture
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Really easy and delicious! I halved the amount of veg and quorn (as I was making this for 2 people) and used a courgette instead of parsnips. Also used a 1 tbsp of honey as I think 2 would have been too sweet. Served with rice, great satisfying low cal meal!

neekynoo's picture
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Very easy to make and delicious too! I added a tin of chickpeas to the tagine and served with couscous made with veg stock stirred though with toasted almonds and fresh coriander. Went down a treat at a dinner party for some vegetarian friends. Will def be making again.

annie_loves_baking's picture
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Very good recipe! Easy to make too! Think I used curry paste or power instead of harissa - but came out just as good! I made it for my housemates and they loved it! :-)

wildbluesun's picture
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Used Blue Dragon sweet chilli sauce in place of harissa and falafel instead of quorn/tofu - came out very flavoursome, good with rice leftover from last night's Indian. I made it with a mixture of courgette, carrot and aubergine, the courgette and carrot were really tender and lovely, but DO NOT make it with aubergine. It was DISGUSTING and I had to pick out the aubergine and throw it away.

Frantic Flapjack's picture
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This was a little disappointing in that although the vegetables were a good mix, the addition of honey made the whole dish too sweet, even though I only used 1 tbsp. If I made it again I think I may try thai red curry paste instead of harissa, as suggested above and also omit the honey.

clarecooks's picture

Really great recipe - full of flavour and really easy to prepare. I added chiken strips cooked in harissa because i had chicken in the fridge and it made a very hearty meal - would do this again with or without the meat.

mattwalton's picture

Absolutely gorgeous. Served for a bunch of meat eaters and one vegetarian. None of the meat eaters even noticed it was veggie!

fuzzygirl's picture
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This is one of my favourite recipes. I use whatever veg I have at home and it always comes out great. I use harissa powder rather than paste, and also fresh grated ginger if I have it. It's great both with quorn and tofu.

e_leachums's picture
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This is delicious and easy to make. It also works well with thai red curry paste in place of the harissa.

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