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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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Recipe Courtesy of
Asian Food Network

Vegetable Tagine

{{totalReview}}
Brimming with nutritious vegetables, this is a dish that proves that vegetarian doesn’t have to be boring.
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
  • 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.
    Cook garlic and onions

  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.
    Layer vegetables in tagine vessel

  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.
    Simmer vegetables

Plate and Serve!

Serve with couscous or flat bread.

Plate and Serve!
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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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