Hello, I am Jane. Today, I will show you a way to prepare moroccan vegetable tagine recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Moroccan Vegetable Tagine Recipe
Moroccan Vegetable Tagine is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Moroccan Vegetable Tagine is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have moroccan vegetable tagine using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Moroccan Vegetable Tagine:
- Take 1 cup each of sliced veggies (Tomato, onion, eggplants, green plantain, sweet potato, tapioca, assorted bell peppers, broad beans & yam)
- Take 2 small salad radish, sliced
- Take few broccoli florets
- Make ready 1 tsp. ginger, grated
- Take 1 tsp. garlic, grated
- Prepare to taste salt
- Get 1/4 tsp. turmeric powder
- Take 1 tsp. red chilli powder or to taste
- Make ready 1 tsp. roasted coriander-cumin powder
- Prepare 1 tsp. zaatar powder
- Make ready 1/2 tsp. sumac powder
- Prepare 1 tbsp. coriander leaves, chopped
- Get 3-4 tbsp. olive oil
- Get 2-3 fresh whole green / red chilies (opt)
- Take few strands of saffron
- Make ready 1 cup water
- Get few olives, sliced
Instructions to make Moroccan Vegetable Tagine:
- In a bowl, mix together ginger, garlic and all the dry spices along with olive oil. Keep aside.
- Take a tagine bowl and first arrange the tomatoes and the onion at the bottom. Then place the broccoli in the centre with yam, tapioca, sweet potato and green plantain slices all round it.
- Then place the eggplants and the broad beans. Top it up with the radish slices and the assorted bell peppers around it. Lastly place few sliced tomatoes.
- Drizzle the prepared spice mix and sprinkle chopped coriander leaves and saffron. Place the fresh chilies and add 1 cup water.
- Close with the lid. Cook, covered on a low flame for 30 minutes. Let stand for 10 minutes. Serve, garnished with sliced olives.
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