Fruity Veggie Tagine
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yasemasuyo
Posts: 177 Member
This is one of my favourite things to eat at this time of year, in fact I have just made a batch for dinner tonight! It's very easy to vary the ingredients according to what is available or on offer. It's high in taste (and fibre, etc.) but low in calories (about 210 per serving) and fat, and makes the house smell fabulous as it's cooking!
Fruity Veggie Tagine
4 carrots , cut into chunks (I like to use 2 'normal' carrots and 2 red ‘kintoki’ ones - they have a more earthy flavour)
1 sweet potato, cut into chunks
1 wedge of kabocha (pumpkin), cut into chunks
3 red onions , cut into wedges (use regular onions if you can’t find them)
2 red peppers , deseeded and cut into chunks
2 tbsp olive oil
1 tsp each ground cumin , paprika, cinnamon and mild chilli powder
400g can chopped tomatoes
2 small handfuls soft dried apricots
2 tsp honey
Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.
Meanwhile, fry the spices in the remaining oil for 1 min - they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning.
Serve with rice, couscous, or even just on it’s own.
Fruity Veggie Tagine
4 carrots , cut into chunks (I like to use 2 'normal' carrots and 2 red ‘kintoki’ ones - they have a more earthy flavour)
1 sweet potato, cut into chunks
1 wedge of kabocha (pumpkin), cut into chunks
3 red onions , cut into wedges (use regular onions if you can’t find them)
2 red peppers , deseeded and cut into chunks
2 tbsp olive oil
1 tsp each ground cumin , paprika, cinnamon and mild chilli powder
400g can chopped tomatoes
2 small handfuls soft dried apricots
2 tsp honey
Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.
Meanwhile, fry the spices in the remaining oil for 1 min - they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning.
Serve with rice, couscous, or even just on it’s own.
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