Chunky Moroccan Veggie Tagine
Posted on September 26, 2016
Serves 4 as a main dish
Gluten free
Sugar free
1 Tbsp coconut oil
2 cloves garlic, chopped
1 cube of ginger, finely chopped
1 tsp cumin
1 tsp cinnamon
1 tsp turmeric
1 large onion, diced
3 carrots, diced into large chunks
2 turnips, diced into large chunks
1 cup cubed sweet potato
1 cup cubed butternut
1 can chopped tomatoes (I use Biona or Woolies brand)
1/2 can red kidney beans
1/4 cup raisins, seedless
2 baby marrows, diced
100g whole button mushrooms
freshly chopped parsley, for seasoning
Salt and pepper, for seasoning
This takes me back to school, where I first became so interested in healthy eating. It was a staple throughout my final year, keeping energised and nourished through the tough study months. It has a rich and flavourful base with chunky spiced veggies to keep you fulfilled. Enjoy this as a main or as a side dish with your healthy protein. Tone the spices up or down to suit your taste buds - this is always a family favourite.
In a large pan, fry garlic, ginger and spices in coconut oil.
Add onions, carrots, turnips, sweet potato and butternut and cook for 10 minutes.
Add chopped tomatoes and 250ml water.
Simmer for 20 minutes before adding the beans, raisins, baby marrows and mushrooms.
Season with parsley, salt and pepper and simmer for another 10 minutes.
Enjoy warm as a heart-warming dish or as a side to your protein portion.

*note* Cut the veggies into big chunks, as smaller chunks disintegrate too easily.
Veggie Tagine small
Veggie Tagine small
Veggie Tagine small
Veggie Tagine small