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

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.

Difficulty: Easy

Preparation: 15 min
Cook: 40 min
Clean up: 15 min

Steps: 3 steps
21 Ingredients

Difficulty: Easy
Steps: 3 steps
21 Ingredients

Preparation: 15 min
Cook: 40 min
Clean up: 15 min

Instructions

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.

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.

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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Name: Vegetable Tagine
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H40M0S
Total time: P0Y0M0D0H55M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 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