A veg­etable tagine to get the taste­buds tin­gling

Cotswold Life - - INSIDE -

It’s World Ve­gan Month in Novem­ber and this tagine will have your taste buds tin­gling In­gre­di­ents

2 tbsp olive oil

2 red onions

3 cloves of gar­lic

3 large sweet pota­toes 2 aubergines

2 cour­gettes Cin­na­mon stick

2 x 400g tin of toma­toes 1 tsp co­rian­der seeds

1 tsp cumin seeds Good pinch of chilli flakes 1.5 litres veg­etable stock 2 bay leaves

2 tsp ground gin­ger

2 tsp pa­prika

150g blanched al­monds 200g dried apri­cots, halved

3 pre­served lemons, quar­tered

Pars­ley to gar­nish


Pre­heat oven to 120˚C.

Peel the sweet pota­toes and chop the cour­gette, aubergine and sweet potato into two inch chunks, roughly dice the onions and mince the gar­lic.

Heat the olive oil over a medium heat in a large, heavy-based casse­role and fry the bay leaves and cin­na­mon stick for two min­utes. Add the onions and gar­lic and soften for five min­utes.

Add the chopped veg­eta­bles and soften for a fur­ther five min­utes, add boil­ing veg­etable stock.

When the sweet pota­toes are ten­der, add the tinned toma­toes, co­rian­der seeds, cumin, pa­prika, gin­ger, chilli flakes and sea­son with salt and pep­per.

Cover and place in pre-heated oven for 45 min­utes.

Af­ter re­mov­ing from the oven, re­turn to medium heat and add al­monds, apri­cots and pre­served lemons, then cover and sim­mer for a fur­ther 15 min­utes.

Serve topped with chopped pars­ley or co­rian­der.

For the cous cous

400g cous cous 1 veg­etable stock cube Hand­ful of pars­ley Few sprigs of fresh mint

Com­bine cous cous with crum­bled stock cube and pre­pare ac­cord­ing to in­struc­tions, sea­son with salt and pep­per.

Stir in chopped fresh herbs.

For the harissa dress­ing

100 ml olive oil

3 tsp spicy harissa paste 1 tsp tomato puree

½ tsp agarve nec­tar

2 tsp pre­served le­mon oil

Place all in­gre­di­ents in a mea­sur­ing jug and whisk to com­bine.

Serve cous cous driz­zled with harissa dress­ing and tagine with a good dol­lop of ve­gan yo­ghurt. Recipe by Clem­mie Bai­ley

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