|Photo: Vegetarian tagine recipe|
With your daily recommended intake of vegies in one serve, this vegeratian dish is good for your hips and for your hip pocket.
To Prep 0:15
To Cook 0:45
1 tablespoon Alfa One rice bran oil
1 medium brown onion, finely chopped
2 teaspoons Moroccan seasoning
1 cinnamon stick
3cm piece fresh ginger, grated
3 garlic cloves, crushed
1 medium carrot, halved, thickly sliced
650g butternut pumpkin, peeled, cut into 3cm cubes
1 1/2 cups vegetable stock
400g can crushed tomatoes
1/2 (500g) small cauliflower, cut into small florets
400g can chickpeas, drained, rinsed
1 medium zucchini, quartered, thickly sliced
1 tablespoon honey
Fresh coriander sprigs and couscous, to serve
Step 1 Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add Moroccan seasoning, cinnamon, ginger and garlic. Cook, stirring, for 1 to 2 minutes or until fragrant.
Step 2 Add carrot and pumpkin. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Cover. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until vegetables start to soften.
Step 3 Add cauliflower. Stir to combine. Cover. Cook for 10 minutes or until vegetables start to soften. Add chickpeas, zucchini and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Season with salt and pepper.
Step 4 Sprinkle tagine with coriander sprigs. Serve with couscous.
Fat saturated 2.80g
Fat Total 14.30g
Carbohydrate sugars g
Carbohydrate Total 59.10g
Dietary Fibre 11.40g
Super Food Ideas – February 2012 , Page 21
Recipe by Kirrily La Rosa & Katrina Woodman
Photography by Andrew Young & Cath Muscat