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

Serves 4-6

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.