Mixed Vegetable Tagine

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 large onion, thickly sliced
• 2 large garlic cloves, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 1/2 teaspoons harissa
• 2 tablespoons clear honey
• 1 kg seasonal vegetables, peeled and cut into chunks (such as half a small butternut squash, 2 large carrots, 3 medium parsnips and 1 large sweet potato)
• 600 ml hot vegetable stock
• 350 g quorn pieces or 350 g diced tofu
• 2 tablespoons chopped fresh coriander

Recipe

• 1 heat the oil in a large non-stick saucepan and gently cook the onion and garlic for 5-7 minutes.
• 2 tip in the ground cumin, turmeric, cinnamon and ginger, harissa paste and honey and cook for another minute before stirring in the vegetables, stock and 1 tsp salt.
• 3 bring to the boil, cover and simmer for 25 minutes.
• 4 stir in the quorn or tofu and continue simmering for a further 5 minutes, then taste and add more salt and harissa paste if you like.
• 5 scatter with the chopped coriander and serve.