Five-a-day tagine

Five-a-day tagine

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(116 ratings)

Prep: 10 mins Cook: 35 mins

Easy

Serves 4
Get your day's vegetable quota all in one go. Great for feeding a group, or freeze portions

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal272
  • fat8g
  • saturates1g
  • carbs45g
  • sugars32g
  • fibre0g
  • protein7g
  • salt0.35g
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Ingredients

  • 4 carrot, cut into chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 small parsnip, or 3 large, cut into chunks
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 3 red onion, cut into wedges
  • 2 red pepper, deseeded and cut into chunks
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp each ground cumin, paprika, cinnamon and mild chilli powder
  • 400g can chopped tomato
  • 2 small handfuls soft dried apricot
  • 2 tsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

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.

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Comments (102)

1flower1's picture
5

I would like to know how the fibre content is zero when vegetables are full of the stuff.

1flower1's picture
5

Absolutly delish! My mouth waters every time I think of it.

madiemango's picture
4

Another lovely recipe. I think the only thing I would do differently next time is to use less chilli powder, but that's only because I'm a wimp when it comes to heat in my meals! I think the tomato sauce base could work well with so many other dishes too and meat could certainly be added to the mix for those who want to. Lamb would work particularly well I think.

hannahcr's picture
5

This was delicious and very easy to make. It made far too much for 3 of us so we have two small portions left over for lunches! I will definitely make this again.

kittyschminx's picture
5

Great winter warmer. I made it with sweet potato and squash instead of parsnips.

fr4nzi's picture
5

AMAZING! Well, I roasted the veg for at least 40 minutes and added garlic.

ao5813's picture
4

Really easy and tastes great

ebellis's picture
3

This is easy to make and delicious. It went down well with the family.

miss_daisy's picture
5

Have made this loads with different root veg (what i have left) and usually serve with spicy quinoa rice. It's easy, tasty and good way of using up veg.

sairastarr's picture
4

we added aubergine and butternut squash.

mel844's picture
4

used raisins instead of apricots and didnt have any cinnamon but everyone still liked it and I've been asked to make it again!

vaguegirl's picture
5

This was amazing I used sweet poatato instead of parsnip and also added some new potatoes that I needed to use up. Will definitly be making this again!

tronsgone's picture
5

Everyone i've cooked this for loves it...healthy and packed full of flavour - perfect combo.

I personally found that this didn't provide the full flavour I really wanted and in my desperation sprinkled a bit of 7 spice in while I was cooking...not much went in but the flavour was brought out so well after that.

colandrina's picture
5

I rarely cook a meal twice. This one I cook all the time- I think that says it all!

jaqui_sampson's picture
4

Pleasantly surprised by this, as I don't normally like dried fruit in savoury dishes. I will make it again, but probably with fewer apricots (I recommend chopping them rather than leaving whole), and perhaps a splash of lemon juice to cut through the sweetness. I added a bit of harissa to the sauce too which gave it a nice kick, and served with couscous. All in all, a good veggie winter warmer, which with a bit of adaptation will become a staple in our house.

allie80's picture
5

Left out the apricots, added butternut squash and added lamb - absolutely gorgeous! Really scrummy!

alexevans1's picture
3

I made this for the children (3 and 1 years) so used half quantity of spices and diced the apricots. Served with cous cous. I had a taste and thought it was quite nice. Needed a bit of coriander or something through the cous cous but on the whole very easy to make - a good weekday meal.

lmarsden1302's picture
5

we loved this, really tasty and quick.

flanneryv's picture
5

yummy! I think I would like some chickpeas in it next time.

wendyrocks's picture
5

I have made this one time and time again. We don't eat many vegetarian dishes, but this one is great.

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