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Vegetable Moroccan Tagine

Recipes | May 12, 2017 | By

Vegetable Moroccan Tagine

Servings 2


  • 1 large butternut (peeled, deseeded and cubed)
  • 4-6 carrots (chopped)
  • 1 onion (finely chopped)
  • 2 garlic cloves (crushed)
  • 4 cm piece of ginger (minced)
  • 1/2 tsp dried cumin
  • 1/2 tsp dried coriander
  • 1 cinnamon stick
  • 1/2 tsp ground ginger
  • 1 red chilli
  • 500 ml vegetable stock
  • 1 tsp maple syrup or sugar
  • Handful fresh coriander leaves
  • Zest of one lemon
  • Salt and freshly ground pepper
  • Olive Oil


  • In a large pot or a very deep pan, drizzle some olive oil over medium heat. Add the onion and allow to cook for 5 minutes until translucent and fragrant.
  • Add the garlic and fresh ginger and sauté for 1 minute, then add all the spices and cook for another minute.
  • Add the butternut (that has been peeled, deseeded and cubed) and the chopped carrots. Stir well into the spices to coat all the pieces and allow to get browned slightly - turn up the heat if necessary.
  • Pour over the stock and maple syrup/sugar and allow the pot to simmer for 40 minutes, stir occasionally. The stock will cook down, add a little water if needed. You are looking for a rich, thick sauce coating the butternut and carrots.
  • Scatter torn coriander leaves and the lemon zest before serving hot.Serve over rice or couscous if desired.


Recipe Credit: Edible Beyond Groceries
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