Mixed vegetable tagine

Sarah Randell4Source

30-60 minutes 4 servings 400 kcal or less casserole coriander cumin garlic clove garlic cloves ginger harissa paste mains onion onions quorn stew vegetable vegetable stock vegetables veggie

Ingredients

1 tbsp olive oil

1large onion thickly sliced

2large garlic cloves finely chopped

½ tsp each ground cumin turmeric and cinnamon

1 tsp ground ginger

1 ½ tsp harissa paste

2 tbsp clear honey

1kg seasonal vegetable (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 vegetarian chicken-style pieces or diced tofu

2 tbsp chopped fresh coriander

Method

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 chicken-style pieces 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.