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vegetable tagine

Feed Your Body Friday: Vegetable Tagine

Fresh vegetables stewed with spices - it doesn’t take much more to make me fall in love! I hope you’re ready to fall in love too, Feed Your Body Friday family!

This tagine recipe will make entering the fall season smoother with the abundance of fall vegetables that you can easily mix with the summer vegetables still available. Even though the cooking time is a little long, it’s still a rather quick dish to prepare and you can go do other things while it’s in the oven.

A tagine is always very spicy and the combination of curry and turmeric is a real delight. I like to take the opportunity to slip in some turmeric as well; a spice with many virtues, turmeric is an anti-inflammatory and is excellent for digestion. It’s also used in anti-cancer treatments! Often used in Indian cuisine, turmeric is an easily powdered root that can be bought fresh. Fresh turmeric is tastier and more fragrant than the powder, and you can typically find it in organic grocery stores or in the organic section of regular supermarkets. Turmeric perfumes soups, tagines, rice, potatoes, but also fruit salads and cakes. To try turmeric is to adopt it into your life for good!

This vegetable tagine is very filling and comforting, the vegetables just melt in your mouth; there is no better dish to warm you up on a chilly fall day.

Preparation Time: 15 minutes

Cook Time: 1.25 hours

Total Time: 1.5 hours

Servings: 6


  • 2 onions
  • 4 cloves garlic
  • 2 yellow peppers
  • 1 zucchini
  • 2 carrots
  • 2 tomatoes
  • 5-6 dried apricots
  • 5-6 dried dates
  • ¼ cup almonds
  • Spices: salt, pepper, curry, turmeric
  • Fresh coriander


  1. Preheat oven to 400°F.
  2. Put oil in your tagine dish or in your casserole. Add onions and garlic.
  3. Add the other diced vegetables, sprinkling between each layer with spices.
  4. Finish with the fresh coriander that you deposit at the top. Close the dish, and bake for 1 hour and 15 minutes (no need to open to stir).
  5. Serve with couscous or bulgur.

Tagine is traditionally prepared and cooked in a container that has the same name (tagine). It’s a dish in terracotta covered with a conical lid; the cooking time is then quite long since it’s done on charcoal. Today, many people use a casserole or a pressure cooker, this way it’s faster and the taste is still amazing.

Advice to remember: don’t skimp on olive oil at the bottom of the dish, and cover with a bed of garlic and onion. Then add all the vegetables and the dried fruits - just let your imagination go wild! And above all, don’t forget the spices so that your dish is really tasty.

Sophie Viau

Sophie Viau

Sophie is a blogger, writer, entrepreneur, world traveler, and photographer. As a young woman she had an unusual dream: To discover Iceland! "Nobody in my entourage had an interest in this type of trip" says Sophie, so she decided to go alone. What she discovered was that, not only was... Read More

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