5-a-day tagine

5-a-day tagine

  • 1
  • 2
  • 3
  • 4
  • 5
(127 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 carrots, cut into chunks
    Carrot

    Carrot

    ka-rot

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

  • 4 small parsnips, 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 onions, cut into wedges
  • 2 red peppers, 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 apricots
  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
sbradley
2nd Mar, 2015
5.05
This was delicious. The taste of the individual ingredients went so well together. I will make it again but will make more as there was only just enough for four of us.
Souffle12's picture
Souffle12
18th Feb, 2015
5.05
I made this for my family, and my dad loves getting his 5 a day - so glad I found this recipe! Though you don't need so much water, add it a bit at a time to get the right consistency.
Gromie
15th Feb, 2015
3.8
I made this recipe tonight and enjoyed it thanks to the tips from others below. I removed the parsnips and carrots from the recipe and added courgette, a yellow pepper, chickpeas and most importantly a table spoon of harrisa paste. I served it with quinoa to make it gluten free.
rebeccaearnshaw
2nd Feb, 2015
3.8
This is lovely but don't add a full can of water, just add it as you need it or the sauce becomes too watery!
Natalie_whisey
1st Jul, 2014
5.05
I love this dish, it's quick and you can throw in any left over veg you have in the fridge. I would say add spices to taste, depends if you like a kick or not. Serve with cous cous.
reevey
7th Apr, 2014
3.8
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
10th Mar, 2014
5.05
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
3rd Mar, 2014
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
Harrysu
25th Jan, 2014
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
14th Jan, 2014
1.05
I am a little bit very disappointed

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.