Friday 1 April 2016

Marrakech Tajine

Vegan, Gluten free

Yes traditionally the Morrocan Tagine is made with beef, but do not worry we are still an animal-friendly blog. Today we are going to Veganise this world-renowned dish.
It is my favourite stew, especially whilst weather is miserable this remedy can help warm your being.

5 tbsp olive oil
2 red onions, thinly sliced
1 tbsp ground pepper
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
1 aubergine, cut in half lengthwise, then sliced into 1cm half round
4 potatoes, cut into quarters
1 large sweet potato, chopped into large chunks
2 large carrots, chopped into large chunks
2 teens with tomatoes
1 tbsp tomato puree
Handful of flat-leave parsley, chopped plus more to garnish

Heat the oil in a large saucepan, when hot, fry the onion until it starts to soften. Add the spices, stirring to prevent any sticking. Then add the aubergine, potatoes and sweet potato. Sprinkle with a little salt as this helps prevent the aubergine from absorbing all the oil.
When the aubergine starts to soften, add the remaining vegetables and the tomato puree with enough water to cover. Then, the parsley. Bring to the boil and simmer gently until all the vegetables are really soft and the sauce is reduced until it is thick and rich, with the oil returning on the top. Garnish with lots of parsley, and serve with crunchy baguette.

recipe inspired by:
Chris and Carolyn Caldicott

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