Vegetable Tagine


By the love of All That Is Unholy, the kitchen is a feckin’mess. I’m behind on the housework; off camping last weekend and then this week was taken up with Not-Fun family stuff. I’ve now tried to make two dishes simultaneously and there’s vegetable peelings and saucepans everywhere. However out of the chaos I’ve conjured the tasty koftas mentioned before, and now also a lovely tagine. All Mediterranean colours, spices and banked heat, in a fine contrast to a damp grey Sunday afternoon where the wind is whipping the leaves on the trees from green to silver to green again.

This one is a version of another recipe.


Assortment of roughly chopped veg (in this case, carrot, sweet potato, leek and courgette)
One white onion, cut finely
Two plump garlic cloves, minced
Tin tomatoes
Juice of one lemon
Vegetable stock
Decent handful sultanas
Large spoonful honey
Turmeric, cumin, paprika, chilli, mint, coriander

Put Radiohead’s “King of Limbs” on the iPlayer.
Gently sauté the garlic, onion and chilli in olive or vegetable oil, then add the lemon juice.
Add turmeric, cumin, mint, coriander, paprika, honey, and tomatoes. Simmer for a minute or so.
Add the vegetables, sultanas and stock. Cover and simmer for 30 minutes.
Pour into casserole dish or crockpot, cover, then cook at 150degrees for one hour.


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