The Best Guide for the NN13 Area

Vegetarian Tagine

Published: 2nd June 2008 13:24

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Serves: 4

Ingredients

3tbsp vegetable oil
2tsp ground ginger
2tsp ground black pepper
2tbsp tomato purée
bunch of parsley, finely chopped
50ml water
200g raisins, soaked in water
2-3tsp ground cinnamon, salt
3kg mixed vegetables, such as onions, courgettes, carrots, potatoes, calabrese, mushrooms and greens

Instructions

By substituting vegetables in the ingredient list with those that are in season, this recipe can be used to create a light supper all year round.

1. Shred the greens, cut the calabrese into florets, thickly slice the onions and courgettes and chop the remaining vegetables into medium sized chunks.
2. Heat the oil in a large, deep saucepan and add the vegetables, ginger, pepper, tomato purée and parsley. Stir the ingredients until the vegetables are coated in the purée, parsley and ginger.
3. Pour half the water into the pan, cover and cook over a low heat for approximately 30 minutes. Add a little extra water as necessary.
4. Stir in the raisins and cinnamon at the end of the cooking time.

Recipe adapted from the Medina Kitchen cookbook by Fiona Dunlop

Reproduced courtesy of River Nene

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