Ingredients

  • Serves 4 people
  • 1 large onion (sliced)

  • 6 cloves garlic (crushed) 

  • 3 tbsp olive oil

  • 1 medium size potato (sliced into ¼ inch thickness)

  • 1 carrot (cut into 1 inch slice)

  • 1 eggplant (cut into large cubes)

  • 1 zucchini (cut into large cubes) 

  • 2 tomatoes (large diced) 

  • ¼ cup chopped flat parsley (reserve some for garnish) 

  • ¼ cup chopped coriander leaves (reserve some for garnish) 

  • 8 black olives

  • 8 green olives

  • 1 cup vegetable broth

  • 1 ½ tsp cumin

  • 1 ½ tsp coriander powder

  • ½ tsp black pepper

  • ½ tsp cayenne pepper

  • ½ tsp turmeric powder

  • ½ tsp cinnamon powder

  • 1 tsp ground ginger

  • salt to taste

Vegetable Tagine
Recipe Courtesy of
Asian Food Network

Vegetable Tagine

Brimming with nutritious vegetables, this is a dish that proves that vegetarian doesn’t have to be boring.
  • Easy
  • 15 min
  • 40 min
  • 15 min
  • 3 steps
  • 21 Ingredients
  • Easy
  • 3 steps
  • 21 Ingredients
  • 15 min
  • 40 min
  • 15 min

Instructions

  1. Cook garlic and onions

    • Heat up a tagine vessel over low medium heat, add olive oil.
    • Add onion and cook till translucent.
    • Add garlic. Leave to cook.


  2. Layer vegetables in tagine vessel

    • Turn off heat. Add vegetables and layer them, with the ones that take the longest to cook on the bottom layer. 
    • Add vegetable broth. Sprinkle dry spices. Distribute well all over the vegetables.
    • Sprinkle parsley and coriander leaves.


  3. Simmer vegetables

    • Heat up tagine again under low medium heat.
    • Cover with lid and leave to cook under low heat for about 40 mins.
    • Remove fromheat.
    • Sprinkle over flat parsley and chopped coriander.


Plate and Serve!

Serve with couscous or flat bread.

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Ingredients
  • Serves 4 people
  • 1 large onion (sliced)

  • 6 cloves garlic (crushed) 

  • 3 tbsp olive oil

  • 1 medium size potato (sliced into ¼ inch thickness)

  • 1 carrot (cut into 1 inch slice)

  • 1 eggplant (cut into large cubes)

  • 1 zucchini (cut into large cubes) 

  • 2 tomatoes (large diced) 

  • ¼ cup chopped flat parsley (reserve some for garnish) 

  • ¼ cup chopped coriander leaves (reserve some for garnish) 

  • 8 black olives

  • 8 green olives

  • 1 cup vegetable broth

  • 1 ½ tsp cumin

  • 1 ½ tsp coriander powder

  • ½ tsp black pepper

  • ½ tsp cayenne pepper

  • ½ tsp turmeric powder

  • ½ tsp cinnamon powder

  • 1 tsp ground ginger

  • salt to taste

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