Vegetable Tagine Recipe
It is a mix of root vegetables cooked slowly in a tagine along with spices.
Tagine is a food culture of the Moroccan and Algerian countries. Tagine is a shallow earthen pot which has a tall lid and food cooked in tagine tastes amazing. Dishes made of tagine are usually slow cooked mostly on fire or grill, these days the tagine is cooked in oven too.
Vegetable Tagine a mix of root vegetables cooked slowly in a tagine along with spices. Usually there is at least one dry fruit added to a tagine dish. Moroccan dish is not complete without dry fruits like dates, apricots, prunes, etc. In this vegetable tagine, I have added prunes. The special spice mix that goes into this tagine called chermoula paste is the most important ingredient to this dish. The amazing combinations of spice, sweet and sour makes this tagine a perfect dish.
Serve Vegetable Tagine on its own for a weekend dinner with a glass of chilled wine.
If you like this recipe, you can also try one pot dish recipe such as
10 M
60 M
70 M
3-4 Servings
Ingredients
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For the tagine
- 2 Carrots (Gajjar)
- 2 Potatoes (Aloo)
- 2 Parsnip
- 2 Leek
- 2 Red onion
- 2 tablespoons Extra Virgin Olive Oil
- Salt , to taste
- 10 Prunes
- Mint Leaves (Pudina) , few for ganish For chermoula paste
- 2 Onions
- 5 cloves Garlic
- 2 inch Ginger
- 1 tablespoon Honey
- 1 tablespoon Cumin powder (Jeera)
- 1 tablespoon Paprika powder
- 1 tablespoon Kashmiri Red Chilli Powder
- 1 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Lemon juice
- 5 tablespoons Extra Virgin Olive Oil
- 1/2 cup Coriander (Dhania) Leaves
How to make Vegetable Tagine Recipe
To begin making the Vegetable Tagine recipe, we will first get started with the chermoula paste.
To make the chermoula paste add all the ingredients mentions in the list into a blender and blend into smooth paste. Keep aside.
Heat oven to 150 degree centigrade. Grease a baking casserole with olive oil. Chop all vegetables roughly into chunks.
Pour the remaining olive oil over the vegetables along with salt and mix well. Transfer the vegetables onto the casserole and place it in the over for about 7 to 10 minutes or until the vegetables or browned.
Add the chermoula paste mix well. Add prunes and water, mix and place it back into the oven. Cook for about 45 to 55 minutes until all vegetables and spics comes together.
Once done and the desired consistency is reached, remove from oven. Sprinkle mint leaves and serve it with couscous.
Serve Vegetable Tagine on its own for a weekend dinner with a glass of chilled wine.
