Vegetable Moroccan Tagine

Recipes | May 12, 2017 | By

Vegetable Moroccan Tagine
Serves 2
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  1. 1 large butternut, peeled, deseeded and cubed
  2. 4-6 carrots, chopped
  3. 1 onion, finely chopped
  4. 2 garlic cloves, crushed
  5. 4cm piece of ginger, minced
  6. 1/2 tsp dried cumin
  7. 1/2 tsp dried coriander
  8. 1 cinnamon stick
  9. 1/2 tsp ground ginger
  10. 1 red chilli
  11. 500ml vegetable stock
  12. 1 tsp maple syrup or sugar
  13. Handful fresh coriander leaves
  14. Zest of one lemon
  15. Salt and freshly ground pepper
  16. Olive Oil
  1. 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.
  2. Add the garlic and fresh ginger and sauté for 1 minute, then add all the spices and cook for another minute.
  3. 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.
  4. 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.
  5. Scatter torn coriander leaves and the lemon zest before serving hot.Serve over rice or couscous if desired.
  1. Recipe Credit: Edible Beyond Groceries
  2. Image Credit:
Green Monday