Five-a-day tagine

Recipe uploaded by

Good Food

9 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.
2. Meanwhile, fry the spices in the remaining oil for 1 min - they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.

PER SERVING

272 kcalories, protein 7g, carbohydrate 45g, fat 8 g, saturated fat 1g, fibre 0g, salt 0.35 g

Latest comments and suggestions

• ZombieMornings

  17 October 2008

  ZombieMornings rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bobby's Banquet

  20 October 2008

  Bobby's Banquet rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bbcheek

  20 October 2008

  bbcheek rated and commented on this recipe

  

  Sorry but we didnt like this one, leftovers ended up in the bin which is very rare in our house!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lucyf

  23 October 2008

  Lucyf rated and commented on this recipe

  

  Was tasty, and good to freeze individual portions

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beth

  27 October 2008

  Beth rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gaynor

  31 October 2008

  Gaynor rated and commented on this recipe

  

  Fantastic: Even the kids ate it! Froze really well and is a great freezer quickie for baked potatoes, couscus, rice and a side dish for anything asian as the cinnamon and cumin is set off beautifully with the sweetness of the dish. Great with spiced dry roasted meats.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Alexandra

  31 October 2008

  Alexandra rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Linda

  08 November 2008

  Linda commented on this recipe

  We thoroughly enjoyed this meal, the spices really made it that much more enjoyable. I used a whole can of tomatoes which made extra juice to mop up the baked potato. Would certainly make it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Di

  10 November 2008

  Di rated and commented on this recipe

  

  We really enjoyed this using various other veg like swede and squash, it has now become a weekly favourite.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ee-Reh

  25 November 2008

  Ee-Reh rated and commented on this recipe

  

  Really good. Used mixed spice instead of cinnamon, cumin seeds not ground cumin, and sultanas instead of apricots, but still amazing. Will be using the tomato sauce as a base for various things now!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/7742/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 4 carrots , cut into chunks
• 4 small parsnips , or 3 large, cut into chunks
• 3 red onions , cut into wedges
• 2 red peppers , deseeded and cut into chunks
• 2 tbsp olive oil
• 1 tsp each ground cumin , paprika, cinnamon and mild chilli powder
• 400g can chopped tomatoes
• 2 small handfuls soft dried apricots
• 2 tsp honey

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

How to videos

• Preparing a ham
• Making chocolate truffles
• Knife skills
• Browse all videos

Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian, Low-fat

Ingredients

• 4 carrots , cut into chunks
• 4 small parsnips , or 3 large, cut into chunks
• 3 red onions , cut into wedges
• 2 red peppers , deseeded and cut into chunks
• 2 tbsp olive oil
• 1 tsp each ground cumin , paprika, cinnamon and mild chilli powder
• 400g can chopped tomatoes
• 2 small handfuls soft dried apricots
• 2 tsp honey

PER SERVING

272 kcalories, protein 7g, carbohydrate 45g, fat 8 g, saturated fat 1g, fibre 0g, salt 0.35 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.