Dinner & Lunch

Mixed vegetable tagine

This low fat supper is great served with couscous mixed with a handful of raisins.

Ingredients:

  • 1 tbsp olive oil
  • 1 large onion, thickly sliced
  • 2 large garlic cloves, finely chopped
  • ½ tsp each ground cumin, turmeric and cinnamon
  • 1 tsp ground ginger
  • 1½ tsp harissa paste
  • 2 tbsp clear honey
  • 1kg seasonal vegetables (such as half a small butternut squash, 2 large carrots, 3 medium parsnips and 1 large sweet potato), peeled and cut into chunks
  • 600ml hot vegetable stock
  • 2 x 175g packets Quorn pieces or diced tofu
  • 2 tbsp chopped fresh coriander

Directions:

  • Heat the oil in a large non-stick saucepan and gently cook the onion and garlic for 5-7 minutes. 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. Bring to the boil, cover and simmer for 25 minutes.
  • 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. Scatter with the chopped coriander and serve.

Nutrition per serving:

  • kcal230
  • fat7g
  • saturates1g
  • carbs24g
  • sugars7.5g
  • fibre6g
  • protein10g
  • salt0.4g