Mixed Vegetable Tagine
- 1 tablespoon olive oil
- 1 large onion, thickly sliced
- 2 large garlic cloves, finely chopped
- 12 teaspoon ground cumin
- 12 teaspoon turmeric
- 12 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 12 teaspoons harissa
- 2 tablespoons clear honey
- 1 kg seasonal vegetables, peeled and cut into chunks (such as half a small butternut squash, 2 large carrots, 3 medium parsnips and 1 large sweet potato)
- 600 ml hot vegetable stock
- 350 g quorn pieces or 350 g diced tofu
- 2 tablespoons chopped fresh coriander
- 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.
- 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.
olive oil, onion, garlic, ground cumin, turmeric, cinnamon, ground ginger, harissa, clear honey, vegetables, quorn pieces, fresh coriander
Taken from www.food.com/recipe/mixed-vegetable-tagine-427611 (may not work)