Mixed Vegetable Tagine

Name: Mixed Vegetable Tagine
Ingredients: 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

13 ingredients

5 steps

Ingredients

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

Directions

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.