Five-a-day tagine

Five-a-day tagine

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(96 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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rosalie_18's picture
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Really tasty and healthy meal. Flavour improved after letting it sit for a while before serving.

mary_sb's picture
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I make this all the time. It's easy and delicious.

noodlenest's picture

Absolutely delicious! I forgot to add the apricots but it was still fantastic - will definately make tihs again!

chedges's picture
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Quite yummy and satisfying. I served with grilled lamb which went really well, and used squash too. Next time i'm going to add more vegetables (esp red onion) as I dont think there were enough.

madge66's picture

What can I substitute for parsnips? I hate them!

awesomedandelion's picture
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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!

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

bramshaw's picture

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.

xanderlee's picture
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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.

lucyfer's picture
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Was tasty, and good to freeze individual portions

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

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