MIXED VEGETABLE TAGINE

Mixed vegetable tagine image

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

Provided by Sarah Randell

Time 50m

Number Of Ingredients 11

Ingredients

1 tbsp olive oil
1large onion , thickly sliced
2large garlic cloves , finely chopped
½ tsp each ground cumin , turmeric and cinnamon
1 tsp ground ginger
1 ½ tsp harissa paste
2 tbsp clear honey
1kg seasonal vegetable (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

Steps:

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.

Nutrition Facts : Calories 230 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7.5 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium