This vegan tagine is the perfect healthy January dinner that still packs a punch!
It's both comforting and full of nutritious veg, finished off with a wonderful mix of spices which elevated this one pot wonder into quite the bowl of comfort food with minimal kitchen mess to clean up after!
Even better the tagine comes to topped with briefly fried luscious almonds and a good helping of spicy harissa paste!
Indeed, this recipe proves once and for all that healthy cooking doesn't have to mean boring flavours!
- 2 tbsp olive oil
- 2 large onions, peeled and thinly sliced
- 4 garlic cloves , peeled and thinly sliced
- 1½ tsp ground ginger
- 1 tsp turmeric powder
- 1 cinnamon stick
- ¼ tsp saffron threads
- 600g winter squash or sweet potato, peeled and cut into bite-sized pieces
- 1 head of cauliflower, chopped into florets
- 400g baby turnips, quartered or halved if on the large side
- 500ml vegetable stock
- 300g soft prunes
- 1 preserved lemon, skin only, finely chopped
- 1 tbsp butter or oil (if you want to keep it Vegan)
- 50g blanched almonds
- 2 tbsp honey
- 50g green olives, pitted
- 1 x 400g tin chickpeas, drained
- 1 small bunch fresh coriander
- Harissa, to serve
- Greek yogurt (optional)
- Heat the oil in a large, heavy-based sauce pan for which you have a lid over a medium heat, then fry the onions until soft and translucent.
- Stir in the garlic and spices, and cook for another couple of minutes, until you can smell the spices.
- Add the squash, cauliflower and turnips, then stir in the vegetable stock, scraping the bottom of the pan to clean it.
- Add the prunes and preserved lemon skin, bring to a simmer, then cover.
- Turn the heat right down and leave to simmer for 30-40 minutes, until the vegetables are soft.
- Meanwhile, fry the almonds in the butter or oil until golden, then set aside.
- Stir the honey, olives and chickpeas into the pan, taste and season if necessary, then roughly chop the coriander and scatter over the top along with the almonds.
- Top with the optional yogurt and spicy harissa
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