You Have to Try This Mouthwatering Vegetable Tagine
Fresh vegetables stewed with spices – it doesn’t take much more for this delicious, hearty dish you’ll be sure to love, too.
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 is quick to prepare, and you can go do other things while it’s in the oven.
Now what is a tagine, you might ask?
The word tagine refers to both the traditional Moroccan vessel used to cook this dish and the stew that is slow-cooked in this cookware. The bottom of the dish is a wide, shallow circular dish used for both cooking and serving, while the top is shaped into a rounded dome or cone.
Typically, a tagine is a rich mixture of some form of protein (meat, fish, or poultry) in combination with vegetables or fruit. Vegetables may also be cooked alone in the tagine, and it is made richly delicious by adding turmeric and curry.
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! The fragrance can even help you adopt meditative cooking in your life.
This vegetable tagine is very filling and is the ultimate comfort food – the vegetables just melt in your mouth. Save this for a gloomy day, and your taste buds will surely thank you.
Preparation time: 15 minutes
Cook time: 1.25 hours
Total time: 1.5 hours
- 2 onions
- 4 cloves garlic
- 2 yellow peppers
- 1 zucchini
- 2 carrots
- 2 tomatoes
- 5-6 dried apricots
- 5-6 dried dates
- 1/4 cup almonds
- Spices: salt, pepper, curry, turmeric
- Fresh coriander
- Preheat oven to 400°F.
- Put oil in your tagine dish or in your casserole. Add onions and garlic.
- Add the other diced vegetables, sprinkling between each layer with spices.
- 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).
- Serve with couscous or bulgur.
Don’t skimp on olive oil at the bottom of the dish.
Cover the bottom with an even layer 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 delicious.
Tagine is traditionally prepared and cooked in a container that has the same name (tagine). Due to the traditional terracotta dish, the cooking time is 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.
Feel free to adapt this recipe if you do have a pressure cooker. It can also be made in a more commonly-used dutch oven.
This dish is sure to warm your taste buds and your soul. Enjoy the rich flavors of Morocco the next time you’re looking for a delicious dinner idea.
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