Vegetable Tajine

Vegetable Tajine is a tasty vegetarian curry from Morocco. Like all good curries, once you know the technique of making them, the rest is easy.

Wine Recommendation: Try a spicy Corbieres with this dish. See The Mixed Case for details

Vegetable Tajine

Portions: 6 Portions

Preparation: 15 minutes

Cooking: 50-60 minutes

Ingredients

Vegetables

  • 6 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 1/2 tsp ginger, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • pinch freshly ground black pepper
  • 1 large or 2 small carrots, peeled and sliced into 6 or more lengthwise
  • 400g pumpkin, deseeded, peeled and cut into at least 6 thin wedges
  • 6 medium tomatoes, sliced into 4-6 wedges
  • 6 small turnips, peeled and quartered
  • zest of 1/4 of a lemon
  • 3 tbsp finely chopped coriander
  • pinch saffron strands
  • pinch maldon salt
  • 1 chilli, finely chopped
  • 1 cinnamon stick
  • 1 aubergine (eggplant) sliced into 6 or more wedges length wise
  • 1 large courgette, sliced into 6 lenghtwise
  • 400-500g cabbage, sliced into 6 wedges (attached at the base so that they remain in one piece when cooked)
  • 40g dried apricots

To Serve

  • 40g blanched almonds, toasted
  • cooked couscous (see below)

Method

  1. Vegetables: Place the oil in a casserole pan or very large pan or saucepan and place it over a moderate heat. When the oil is hot add the onion to the pan and sweat it for 2-3 minutes until soft and transparent. Stir in the garlic, ginger, ground coriander, cumin and pepper and cook for 1 minute. Add the tomatoes, carrot, pumpkin tomatoes, and turnips to the pan and scatter over the lemon zest, coriander, saffron, salt and chilli. Pour in just enough water or vegetable stock to cover the vegetables add the cinnamon stick and leave the tajine to simmer for 30 minutes.
  2. After 30 minutes add the aubergine, courgettes, cabbage and apricots to the pan and leave the tajine to simmer gently for a further 20-30 minutes so that all the ingredients are tender. Remove the cinnamon stick and serve
  3. To Serve: Distribute the couscous among the 6 plates and evenly distribute the vegetables in the centre of each plate. Scatter over the almonds and serve.
  • Couscous: Place 500g of couscous in a large bowl with 40g butter. Pour 750ml of boiling vegetable stock or water over the couscous. Cover the bowl with cling film and leave the couscous to absorb the liquid for 5-10 minutes. The couscous should be tender. If it is still firm add a little more boiling stock or water. Fluff the couscous up with a fork and serve.