Name: Vegetable and Apricot Tagine
Yield: Serves 4
Cuisine: British
Ingredients: 1 large onion, finely chopped; 3 tbsp ground almonds; 1 fresh red chilli, finely chopped; 200 g swede, cut into 1cm cubes; 125 g semi-dried apricots; 350 ml vegetable stock; 2 tbsp olive oil; 2 tbsp tomato purée; 1 small aubergine, cut into 1cm cubes; 1 large sweet potato, cut into 1cm cubes; 1 tsp ground cinnamon; 1 tsp runny honey (optional); 1 tsp cumin seeds, toasted and ground; a handful of flat-leaf parsley, chopped; 400 g tin tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

This is an easy one-pot dish, so make sure you have a heavy-bottomed pan that is large enough for all the ingredients. To toast the cumin, dry fry the seeds in a small frying pan until they turn a shade darker, then grind in either a mortar and pestle or a coffee grinder.

Ingredients

1 large onion, finely chopped
2 tbsp olive oil
1 small aubergine, cut into 1cm cub

Europe
United Kingdom
Main course
Dinner
Vegan
London
Gluten-free

Method

First cook the onion in the oil until soft and translucent, then add the aubergine and fry until it has softened. Add the tomato purée, cinnamon and toasted and ground cumin and carry on frying until everything begins to brown and you can smell the spices.

Stir in the tin of tomatoes and the vegetable stock, then add the sweet potato, swede, apricots and chilli. Add a little water until

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Ingredients

Method

Part of