Mixed vegetable tagine

Recipe uploaded by

Sarah Randell

3 ratings

Recipe by Sarah Randell

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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.

230 kcalories, protein 10g, carbohydrate 24g, fat 7 g, saturated fat 1g, fibre 6g, salt 0.4 g

Latest comments and suggestions

• MsVanDeKamp

  01 November 2007

  MsVanDeKamp rated and commented on this recipe

  

  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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• Tora

  17 February 2008

  Tora rated and commented on this recipe

  

  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.

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• mattwalton

  09 April 2008

  mattwalton commented on this recipe

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

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• Clare cooks

  18 April 2008

  Clare cooks commented on this recipe

  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.

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• Frantic Flapjack

  01 May 2008

  Frantic Flapjack rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian, Low-fat

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

230 kcalories, protein 10g, carbohydrate 24g, fat 7 g, saturated fat 1g, fibre 6g, salt 0.4 g

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