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

1. Heat the oil in a large non-stick saucepan and gently cook the onion and garlic for 5-7 minutes.
2. 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.
3. Bring to the boil, cover and simmer for 25 minutes.
4. 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.
5. 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)