Chunky Vegetable Tagine
Chunky Vegetable Tagine
 Prep Time ~ 30 mins | Cooking Time ~ 45 mins |
 Approx Cost ~ £9 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 4-6 |
Tip ~ Any combination of vegetables can be used, just keep the weights the same and try to avoid vegetables that go soft quickly such as courgettes.
Ingredients
2 tablespoons sunflower oil
1 large onion, sliced in large wedges
2 cloves garlic, crushed
1 green chilli, deseeded and finely chopped
2 teaspoons ground coriander
2 teaspoons cumin
1 teaspoon ground cinnamon
½ teaspoon turmeric
350g / 12oz sweet potato, peeled and chopped into 2 inch cubes
350g / 12oz parsnips, peeled and chopped into 2 inch cubes
300ml / 10floz vegetable stock
2 x 400g cans chopped tomatoes
2 tablespoons runny honey
Juice ½ lemon
50g / 2oz dried ready to eat apricots, halved
225g / 8oz cauliflower, cut into small florets
Salt and pepper
Chopped fresh parsley, to garnish
Method
- Heat the oil in a large non-stick frying pan
- Add the onion, garlic and chilli, and fry over a high heat for a few minutes.
- Add the spices and fry for a few minutes more.
- Add the sweet potato and parsnips, stirring them into the spices.
- Stir in the stock, along with the remaining ingredients, except for the cauliflower, bring to the boil and season well.
- Cover with a lid and simmer over a medium heat for about 10 minutes.
- Add the cauliflower and simmer for another 20 - 30 minutes or until all the vegetables are cooked.