Vegetable tagine recipe

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 286 calories / serving
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Heat the olive oil in a tajine or a large casserole dish, over a medium heat. Sweat the potato, onion and garlic for 6-7 minutes with the lid on, stirring from time to time. Add the ground spices, stir well, then add the red peppers and continue to cook for a further minute.

Stir in the honey, some seasoning and then cover the mixture with the vegetable stock. Reduce the heat to low and cover the tajine/dish with a lid. Cook gently for 25-30 minutes until the potato is tender but not falling apart. Remove from the heat, stir in the olives then adjust the seasoning as necessary. Garnish with the parsley leaves and serve directly from the tajine/dish.

  • Ingredients

  • 50ml olive oil
  • 800g potatoes, peeled and cubed
  • 2 red peppers, de-seeded and sliced into strips
  • 75g pitted 'Kalamata' olives
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 tsp ground cinnamon
  • 1½ tsp ground cumin
  • 1tsp ground coriander
  • 1tbsp honey
  • 300ml vegetable stock
  • a few parsley leaves, to garnish
  • salt
  • pepper
  • Energy 1200kj 286kcal 14%
  • Fat 10g 14%
  • Saturates 2g 8%
  • Sugars 11g 12%
  • Salt 1g 16%

of the reference intake
Carbohydrate 46.8g Protein 6.3g Fibre 7.4g


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