Mixed vegetable tagine
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Mixed vegetable tagine

By Sarah Randell

This low fat supper is great served with couscous mixed with a handful of raisins.

  • Takes 40-50 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 230
  • fat 7g
  • saturates 1g
  • carbs 24g
  • sugars 7.5g
  • fibre 6g
  • protein 10g
  • salt 0.4g

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, thickly sliced
  • 2 large garlic cloves, finely chopped
  • ½ tsp each ground cumin, turmeric and cinnamon
  • 1 tsp ground ginger
  • 1½ tsp harissa paste
  • 2 tbsp clear honey
  • 1kg seasonal vegetables (such as half a small butternut squash, 2 large carrots, 3 medium parsnips and 1 large sweet potato), peeled and cut into chunks
  • 600ml hot vegetable stock
  • 2 x 175g packets Quorn pieces or diced tofu
  • 2 tbsp chopped fresh coriander

Method

  1. Heat the oil in a large non-stick saucepan and gently cook the onion and garlic for 5-7 minutes. Tip in the ground cumin, turmeric, cinnamon and ginger, harissa paste and honey and cook for another minute before stirring in the vegetables, stock and 1 tsp salt. Bring to the boil, cover and simmer for 25 minutes.

  2. Stir in the Quorn or tofu and continue simmering for a further 5 minutes, then taste and add more salt and harissa paste if you like. Scatter with the chopped coriander and serve.

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