Quick and value vegetable tagine recipe
This simple fragrant tagine is designed for adults and children; it can be made in around an hour and costs around a fiver. Serve with steamy couscous or rice
Equipment needed: 1x 3 litre casserole/tagine dish
1 large onion, chopped
3 cloves garlic, chopped
1½cm 30gm ginger root finely chopped
1 tablespoon tomato paste
2 tablespoons raz-el-hanout spice mix
3 sticks celery200- ish gms, chopped
1 medium leek, 200-ish gms, sliced
1 large sweet potato 600ish gams chopped 1½cm
1 tin coconut milk
300ml water/vegetable stock
200gms pitted dates
4 bay leaves and salt and pepper
Pre heat oven to 170°C
This is all cooked in the casserole/tagine dish on a low to medium heat.
Saute the onion in oil for 3 minutes until just turning translucent, add the garlic, ginger, raz-el-hanout and tomato paste, stir and sauté for 2 minutes.
Add all the vegetables with a little extra oil and sauté and stir for 5 minutes. Add the coconut milk, water and bay leaves and bring to the boil.
Place the lid on the dish/tagine and place in the oven at 170°C for 30 minutes until the vegetables are just cooked.
Season well with slat and pepper.