Tagine with prunes and almonds

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Recipe by Damaris Beems Course: MainCuisine: Moroccan
Servings

2

Preparation

1

hour 
Cooking time

1

hour 
Total time

2

hours 

It’s warming up outside. Summer is coming. The best time to cook a tagine outside in your garden, on your balcony or terrace. This is a combination of ingredients that will turn your garden in a deliciously smelling environment. The neighbours will start talking about you. Keep that in mind.

Ingredients

  • 2 carrots

  • 2 courgettes/zucchinis

  • 4 potatoes

  • 1 can tomato puree

  • 2 parsnips

  • 4 sticks celeriac

  • 3 tomatoes

  • 3 cloves garlic

  • 100 gram dried prunes

  • 75 gram almonds

  • 1 table spoon paprika powder, grounded cumin and ginger

  • 2 table spoons vegan honey

  • 1 liter broth

  • 1 bouquet fresh coriander

preparation

  • Pour in a tagine 50 ml of olive oil. Cut the onions in slices and the same for the garlic. Place it on the olive oil. At this point the tagine is not on the heat yet.
  • Peel the potatoes, the carrots, courgettes, parsnip. And cut these and the tomatoes and celeriac in nice chunks. Place this all on top of the onions in the tagine. This is also the moment where you add the dry herbs. Now place the tagine (with the lid) on the fire for 5-10 minutes. This allows the onions and the garlic to fry in the olive oil.
  • Now add the broth to the vegetables. Add as much as 5 centimeters in the tagine. Close it. Never let the tagine dry up, if needed you can always add more broth.
  • Let the tagine simmer for around 40 minutes.
  • Now add the honey and the prunes. Let it all simmer for another 15 minutes. If needed add some broth, but don’t overdo it.
  • Add the tomato puree and some table spoons of broth. Let it all work together for 5 minutes.
    And your tagine is ready to be served.

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