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.


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


  • 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.