Moroccan Vegetarian Tagine Food

MOROCCAN VEGAN TAGINE

Moroccan Vegan Tagine image

Bursting with exotic colors and flavors, this traditional Moroccan recipe is filling and good for you.

Provided by Lady at the Stove

Categories Soups, Stews and Chili Recipes Stews

Time 1h38m

Yield 6

Number Of Ingredients 14

Ingredients

1 ½ cups water, or as needed
1 cup uncooked green lentils
3 tablespoons olive oil
1 onion, chopped
4 cloves garlic, finely chopped
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 teaspoon cumin seeds, finely ground
salt and freshly ground black pepper to taste
3 potatoes, peeled and cubed
1 (14 ounce) can crushed tomatoes
2 sweet potatoes, peeled and cubed
2 large carrots, peeled and sliced
4 cups vegetable broth

Steps:

Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes.
Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth; reduce heat and simmer until vegetables are tender, about 40 minutes.

Nutrition Facts : Calories 360.1 calories, Carbohydrate 61.8 g, Fat 8.6 g, Fiber 12.5 g, Protein 12.5 g, SaturatedFat 1.1 g, Sodium 475 mg, Sugar 8.1 g

MOROCCAN TAGINE

Moroccan tagine image

A spicy vegetarian hotpot that's as warm and comforting as it is healthy - and gives you your 5-a-day too

Provided by John Torode

Categories Dinner, Main course

Time 2h5m

Number Of Ingredients 16

Ingredients

2 red onions , chopped
3 garlic cloves
small knob fresh root ginger , peeled
100ml/3½ fl oz lemon juice (about 3 lemons)
100ml/3½ fl oz olive oil
1 tbsp each honey, cumin, paprika, turmeric
1 tsp hot chilli powder
handful coriander , chopped
1 tbsp olive oil
3 carrots , cut into chunks
3 large parsnips , cut into chunks
3 red onions , cut into chunks
2large potatoes , cut into chunks
4 leeks , ends trimmed and cut into chunks
12 dried prunes , dates or figs
2 sprigs mint , leaves only, finely chopped

Steps:

To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.

Nutrition Facts : Calories 393 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 0.12 milligram of sodium

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