Aromatic vegetable tagine

This vegetarian recipe is so versatile - you can add just about any vegetable you like: capsicum, eggplant, pumpkin, okra, cauliflower or even mushrooms, just to name a few.

• serves

  4-6

• prep

  20 minutes

• cook

  1 hour

• difficulty

  Easy

Ingredients

• olive oil, for cooking
• 1 onion, diced
• 1½ tsp sweet paprika
• 1½ tsp chilli powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground white pepper
• 2 carrots, cut into 3 cm chunks
• 8 small potatoes, peeled and cut in half
• 2 parsnips, cut into quarters
• 1 turnip, cut into 3 cm chunks
• 2 tbsp lemon juice
• 750 ml (3 cups) vegetable stock
• salt
• 2 zucchini, cut into quarters
• coriander leaves 

Instructions

Heat a large ovenproof casserole pot over a medium–high heat. Add oil, onions and spices and cook for 3-4 minutes, stirring often. 

Add carrots, potatoes, parsnips and turnip. Cook for a further 3–4 minutes, stirring often. Add lemon juice, stock, season with salt. Bring to the boil.

Cover with a lid, reduce heat and cook (or, better still, cook in a preheated oven at 180°C (350°F)) for 45 minutes.

Check to see whether vegetables are tender. Add zucchini; cook for a further 5 minutes, check seasoning and serve with coriander leaves.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.