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Winter root vegetable tagine recipe

Winter root vegetable tagine recipe

10 ratings

A North-African inspired favourite, this vegetarian tagine makes the most out of winter's delicious root vegetables for a gently spiced and warming supper. The vegan dish is bulked up with filling butterbeans and served with lemon, couscous and coriander. See method

  • Serves 4
  • 12 mins to prepare and 55 mins to cook
  • 228 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 2 onions
  • 2 carrots
  • 2 medium parsnips or potatoes
  • 2 large sweet potatoes, cut into 2cm chunks
  • 1 small swede
  • 1 tbsp olive oil
  • 2 large cloves garlic, peeled and crushed
  • 2 tbsp tomato purée
  • 2 tbsp harissa paste
  • 600ml vegetable stock made using two cubes
  • 210g butterbeans, drained and rinsed
  • 400g tin of chopped tomatoes
  • large handful chopped fresh parsley
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    1g 5%
  • Sugars

    20g 22%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 40g Protein 7.8g Fibre 11.4g


  1. Peel and cut onions into fairly thick slices.  Cut the peeled carrots and parsnips or potatoes into fairly thick batons and cut the peeled sweet potato into 3cm chunks.  Peel the swede and cut it into 1.5cm rounds then into quarters. Heat the oil in a flameproof casserole dish and saute the onions over medium low heat for 5 minutes or until soft and transparent.  Add the garlic, tomato purée and harissa paste and stir for a minute.
  2. Add the carrots, parsnips or potatoes, sweet potatoes and swede. Pour in the stock and black pepper, bring to simmer.  Cover and cook for 30 mins until the vegetables are tender. Stir in the butterbeans and canned tomatoes and cook for a further 15 minutes. Press some of the beans into the sides of the casserole dish to break them up and thicken the sauce.  Check seasoning, adding salt if necessary, and serve sprinkled with plenty of parsley.

Tip: Try serving each portion with 3 tbsp lemon and coriander couscous and a green side salad.

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