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Vegetable Tagine

Amy loves tagine and she used to make a meat-based version of this for the family for years before her and James went plant-based. It's hearty, nicely spiced and filling. It's the perfect winter warmer or lovely to enjoy with a bbq on a summer's evening.


Spice Mix: 1 small red onion roughly chopped

3 garlic cloves

Thumb-sized piece of ginger

1 tsp ground cumin

1 tsp paprika

1 to 2 tsp mild chilli powder (Depending on your spice preferences)

1 handful coriander stalks

2 tbsp olive oil

Zest and juice of 1 lemon

Tagine: 1 butternut squash peeled and chopped into bitesize chunks

1 red onion peeled and cut into wedges

Any other vegetables you like or need to use - we add baby sweetcorn.

400g tin of plum tomatoes

1 tsp cinnamon

8 medjool dates stoned and halved

300ml vegetable stock


1. Whizz all the spice mix ingredients in a blender to make a smooth paste and set aside

2. In a large wok brown the butternut squash, onion and any other large vegetables you've added.

3. Add the spice mix to the wok and coat the vegetables - cooking for a couple of minutes until fragrant.

4. Add in the tinned tomatoes and the vegetable stock.

5. Bring to the boil and then carefully transfer to an ovenproof casserole dish or tagine for 50 minutes at gas mark 5/ 190 celcius oven/ 170 celcius in a fan oven - keep the lid on or use tin foil if you don't have a lid.

6. After 50 minutes carefully add in the dates for 10 more minutes and leave the lid/tin foil off and put your rice or couscous on now, ready to service in 10 minutes time.



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