Recipe

Vegetable tagine

  • 20 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print
    Print

Ingredients

Vegetable tagine
  • 20 gram butter
  • 1 tablespoon olive oil
  • 2 (300g) medium brown onions, chopped coarsely
  • 2 clove garlic, crushed
  • 1 (5cm) piece fresh ginger, grated
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 2 teaspoon lemon rind, finely grated
  • 1 kilogram pumpkin, chopped coarsely
  • 400 gram can chopped tomatoes
  • 2 cup (500ml) vegetable stock
  • 400 gram green beans, cut into 5cm lengths
  • 1/3 cup (55g) sultanas
  • 1 tablespoon honey
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1/4 cup fresh mint, finely chopped

Method

Vegetable tagine
  • 1
    In a large saucepan, heat butter and oil over medium heat; cook onion and garlic, stirring, for 5 minutes. Add ginger, spices and rind; cook, stirring, for about 1 minute, or until fragrant.
  • 2
    Add pumpkin, tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, for about 15 minutes, or until pumpkin is just tender. Stir in beans; cook, stirring, for 5 minutes.
  • 3
    Just before serving, stir in sultanas, honey and herbs off the heat.

More From Women's Weekly Food