Mixed vegetable tagine

Mixed vegetable tagine

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(12 ratings)

Takes 40-50 minutes


Serves 4
This low fat supper is great served with couscous mixed with a handful of raisins.

Nutrition and extra info

  • Vegetarian


  • kcal230
  • fat7g
  • saturates1g
  • carbs24g
  • sugars7.5g
  • fibre6g
  • protein10g
  • salt0.4g
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  • 1 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 large onion, thickly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large garlic cloves, finely chopped
  • ½ tsp each ground cumin, turmeric and cinnamon



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp ground ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1½ tsp harissa paste
  • 2 tbsp clear honey
  • 1kg seasonal vegetable (such as half a small butternut squash, 2 large carrots, 3 medium parsnips and 1 large sweet potato), peeled and cut into chunks
  • 600ml hot vegetable stock
  • 2 x 175g packets Quorn pieces or diced tofu
  • 2 tbsp chopped fresh coriander


  1. Heat the oil in a large non-stick saucepan and gently cook the onion and garlic for 5-7 minutes. Tip in the ground cumin, turmeric, cinnamon and ginger, harissa paste and honey and cook for another minute before stirring in the vegetables, stock and 1 tsp salt. Bring to the boil, cover and simmer for 25 minutes.

  2. Stir in the Quorn or tofu and continue simmering for a further 5 minutes, then taste and add more salt and harissa paste if you like. Scatter with the chopped coriander and serve.

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Comments, questions and tips

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1st Nov, 2007
This is delicious and easy to make. It also works well with thai red curry paste in place of the harissa.


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