Cauliflower and potato tagine recipe

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  • Serves 4
  • 20 mins to prepare and 50 mins to cook
  • 299 calories / serving
  • Healthy
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Preheat the oven to 200°C.

Heat some of the olive oil in a large tagine set over a moderate heat. Sauté the onion for 4-5 minutes, stirring occasionally. Add the carrot, potato, cauliflower and courgette and a little more olive oil stirring well to combine.

Sprinkle over the spices, stir well again and cook for a further 3-4 minutes. Cover with a lid and transfer to the oven. Cook for 30-40 minutes until the vegetables are cooked and nicely coloured.

Remove from the oven, then season to taste and garnish with thyme sprigs before serving.

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  • Ingredients

  • 75ml olive oil
  • 1 small cauliflower, prepared into large florets
  • 2 carrots, peeled and roughly chopped
  • 2 large potatoes, peeled and cut into thick wedges
  • 1 large courgette, channeled and sliced
  • 1 onion, sliced into rings
  • 1tsp ground cumin
  • 1tsp ground cinnamon
  • 1tsp paprika
  • thyme sprigs, to garnish
  • salt
  • pepper
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  • Energy 1247kj 299kcal 15%
  • Fat 15.2g 22%
  • Saturates 2.2g 11%
  • Sugars 8.5g 9%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 29.6g Protein 7.3g Fibre 7g

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