Five-a-day tagine

Five-a-day tagine

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(92 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

Get your day's vegetable quota all in one go. Great for feeding a group, or freeze portions

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
272
protein
7g
carbs
45g
fat
8g
saturates
1g
fibre
0g
sugar
32g
salt
0.35g

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

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Method

  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.

Recipe from Good Food magazine, October 2008

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Comments

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reevey's picture
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Just eaten this for our dinner. I added a courgette, swapped out 1 red pepper for a green one to give it some overall colour, cut back to 1 carrot and replaced the other with a portion of butternut squash. Cooked it in the slow cooker so the flavours and spices developed in the juices, well worth it! We're not vegetarians but enjoy having a meat free day every week. Served it with herby couscous, totally stuffed but worth evey calories, give it a go using all the spices and swap the mild chilli for 1/2 tsp of hot, it gives a pleasant kick. Just the two of us but healthy appetites but good for us

jeanieh's picture
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I love this recipe and I'm not even vegetarian! The flavours are amazing! I keep coming back to this recipe when I fancy something flavoursome, wholesome, and healthy!

knb's picture

Just made this using half quantities and it would feed two easily. I roasted the veg and found the root veg took much longer than the 30 minutes suggested so I'll part boil those before roasting next time. It was pretty tasty but as a main course I felt it could do with more sauce and also some form of protein: e.g. chicken; or chickpeas for a vegetarian option.

Harrysu's picture

My daughter recently cooked this for our weekly family get together and a huge hit with us all! I loved the apricots, honey and various root veg, great combination, but you could use a variety of veg to suit your tastes, she served it with couscous and lightly toasted pitta bread, fab! Would definitely recommend and can`t wait to cook this myself.

cottsy's picture
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I am a little bit very disappointed

cottsy's picture
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Very disappointing.

jesstibule's picture

Makes a seriously huge amount! Even if I had halved it, it would have been a LOT for 2 people! Very nice, a bit sweet- I reduced the sauce a little too much, which was a shame as then it didn't have enough juice to it once I served it on top of cous-cous. Very nice though, and I will certainly make again, varying the veg and using dates as someone else has suggested. Healthy and aromatic! Nice for autumn.

memmarmite's picture

Bit of a mixed opinion on this. The sauce was lush, especially with all the apricots - I chucked in some pomegranite molasses too for good measure. The veg was alright, but next time I make this I'll definitely be swapping out the roots for things like aubergine and courgette. I'd like to throw in some chickpeas too for a bit of protein.

Overall, I'm glad I tried this recipe and will be using it as a base for other meals in future, but don't think I'll make it as stated again.

cjayshore's picture
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Sorry, but didn't like this at all. It had flavour and was spicy (we added fresh chilli and harissa paste) but think it was an overload on root vegetables which gave it an non-enjoyable earthy flavour. Halving it still made more than enough for two.

Shoni's picture

Made this in the slow cooker for me and my friend who usually hates anything vegetarian but he absolutley loved it and so did I. One of my favourite recipes I've made so far!

mairhoney's picture
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Found this very boring. Spices didn't seem to stand out. Only saving grace is my love of roast parsnips, picked them out and threw rest away.

highlandcoo's picture
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I love this recipe! I have substituted some veg for others ie aubergine for parsnips etc, and sometimes I've added chicken. It all works out lovely and such a versatile recipe. Tasty, healthy and easy to make.
Love, love, love it!

lady_wayfarer's picture
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Really tasty and easy. Possibly slightly sweet (and I have a sweet tooth!) so I just served in smaller portions.

sophie_304's picture
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a very good recipe that went down very well even among the non vegetarians. goes very well with crusty bread or a blob of sour cream.

nemolala's picture
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A brilliant dish, I made it with cous cous and it was nice and filling and flavoursome. My whole family loved it and had extras! I roasted my vegetables for longer than the given time though. Very good dish, not very hard to make, very healthy, and very filling! I will definitely make it again.

bryony-rose's picture
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we followed the slow cooker version and basically, it didn't work. Even left over night in the slow cooker on low it's still not right! We've had to throw the whole lot :( don't attempt this in a slow cooker!

crazylade's picture

Yummy yummy yummy, a really easy and tasty dish.

I added chicken and some garlic and served with rice.

will defo make again

sarahhughes40's picture
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Very easy hit all round

kimkap's picture
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My husband pulled his face at the thought of all this veg but when I served it with a steak he soon changed his mind - this is a delicious dish and one that my husband has now requested I do again.

teresha's picture
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I have made this twice in the crockpot (slow cooker) and it's amazing BUT it's not great teh day it's cooked. Becasue the slow cooker doesn't allow the escape of any moisture the veggies are more like boiled than roasted. So what I've done both times is a huge batch (5 x the recipe) and then over the next few days put some of the cooked veggies back into the slow cooker with a piece of meat. I've done it with chicken, turkey and lamb, anything will work provided the meat has a bone. The result is an amazing dish of meat and roast veggies with the most incredible flavour and texture. it's a brilliant way to get people to eat their veggies and tons of them as these are just gorgeous.

I also omit the apricots and add some chili but that's just personal preference.

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