Vegetable Tagine

Yield: 4 servings
Calories: 200
Theme: Lunch
Rating:  This recipe has not been rated

Leave your standard vegetable stew recipe on the back burner and make this Moroccan version instead! You'll enjoy all the veggie fixings you love with an added burst of spice in each spoonful. 


  • 1 red onion, sliced
  • 2 carrots, peeled and halved
  • 2 zucchini, halved and ends cut off
  • 2/5 cup green beans, ends cut off
  • 1 tomato
  • 1 small potato, ends cut off
  • 1/3 cup cauliflower, cut in florets
  • 1/3 cup turnip, peeled and halved
  • 1/3 cup red pepper, cut into 2cm strips
  • 1/5 cup peas (fresh or frozen)
  • 2 garlic cloves (crushed)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ginger powder
  • 1/2 tsp turmeric
  • 1 1/3 tbsp fresh ginger (finely grated)
  • 3 tbsp olive oil
  • 1 fresh chili
  • 1/2 bunch parsley
  • 1 pinch saffron strands
  • 1/2 bunch coriander


1. Mix all of the vegetables (except the onion and tomato) with all of the spices (but not the chili), olive oil, chopped herbs, and salt and pepper. Coat the vegetables. 


2. Place the onion on the bottom of the tagine and stack all of the carrott, turnip, portato, pepper, and cauliflower in a pyramid shape and add 1/4 cup water. Bring to a boil on the stove and cook for 25 minutes with the lid on, occassionally checking to make sure all the water does not boil away or burn. If you need to add a little more water, do so. 


3. Next, arrange all the other vegetables (except the tomato and chili) on top of the hard vegetables, keeping a pyramid shape. Now, put the whole chli on top and add the lid before cooking for another 20  minutes with another 1/5 cup of water. Check to make sure it does not burn dry. 


4. Slice the tomato into 1/2 cm disks and place around the tagine. Continue to cook for five minutes and serve. 


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