- January 2018
- Serves 8
- Hands-on time 30 min, simmering time 50 min
As this hearty vegetable tagine simmers away slowly, the root vegetables gradually release their natural sweetness and become beautifully soft. This recipe also happens to be vegan.
Looking for something a little lighter? Our summer vegetable tagine is made with carrots, courgettes and fennel.
- Vegan recipes
- Vegetarian recipes
- 4.9g (0.6g saturated)
- 40.2g (19.3g sugars)
The good thing about this dish is that you can vary the root veg depending on what you have in your fridge or what’s in season. If you want to add some greens, stir in a couple of handfuls of spinach for the last few minutes of cooking.
Make the tagine up to 24 hours in advance, then chill in a sealed container for 2-3 days or freeze for up to 3 months. Defrost in the fridge overnight, then reheat until piping hot.
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