Vegetable tagine
3
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This vibrant Moroccan-style dish is full of fresh vegetables and spices balanced with the sweetness of dried apricot
Ingredients
Canola oil
1 tbs
Leek
1 whole, thinly sliced
Carrot(s)
2 medium, coarsley chopped
Celery
1 stick(s), coarsley chopped
Ground cumin
2 tsp
Ground coriander
1 tsp
Mustard seeds
1 tsp
Dried turmeric
1 tsp
Fresh ginger
2 tsp, grated
Garlic
2 clove(s), crushed
Tomato paste
1 tbs
Canned diced tomatoes
400 g
Orange sweet potato (kumara)
450 g, (500g), cut into 3cm pieces
Cauliflower
80 g, cut into florets
Dried apricots
⅓ cup(s), finely chopped
Canned chickpeas, rinsed and drained
480 g, (2x400g)
Baby spinach
150 g
Plain or natural yoghurt, low-fat, no added sugar
¼ cup(s)
Fresh coriander
⅓ cup(s), finely chopped
Vegetable stock
2 cup(s)
Instructions
1
Heat oil in a large saucepan over medium heat. Add leek, carrot and celery and cook, stirring, for 3–4 minutes or until leek has softened. Add cumin, ground coriander, mustard seeds, turmeric, ginger and garlic and cook, stirring, for 1 minute or until fragrant.
2
Add paste, stock, tomatoes and sweet potato and bring to the boil. Reduce heat and simmer, covered, for 10 minutes. Add cauliflower, apricots and chickpeas and simmer, uncovered, for 15 minutes or until vegetables are tender.
3
Stir in spinach and simmer for 2 minutes or until spinach has wilted. Serve tagine with a dollop of yoghurt and sprinkled with fresh coriander.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.