Vegetable Tagine

Vegetable Tagine

Ingredients

  • 1/2 Tbsp Cumin Harissa Paste, Mild
  • 1 Tbsp Vegetable Base, Sauteed
  • 4 oz Carrot Jumbo #2 Fresh Import, Chopped
  • 1 Ea Idaho Russet, Large dice
  • 1 Ea Eggplant, Large dice
  • 3 oz Yellow Onion, Jumbo, Diced
  • 1/2 Ea Cauliflower Fresh, Cut into florets
  • 1 Tbsp Curry Powder
  • 1 tsp  Ginger, Ground
  • 1/2 Tbsp Garlic, Minced
  • 4 oz  Zucchini Squash, Diced
  • 1 tsp Black Pepper
  • 1/2 oz Mint, Chopped and divided
  • 6 oz  Basmati Rice, Cooked
  • 1 Tbsp Oil Olive
  • 1/8 oz Parsley, Chopped

Preparation

  1. In a large, heavy-bottomed pot (or tagine) add in the oil and onion. Sautee for about 2-3 minutes and add the garlic. Add all other ingredients (except for 1/2 the mint and the parsley), and add 2 cups of water. Cover with lid and let simmer for approximately 40 minutes. Taste and adjust the seasoning if needed. Remove from heat. Serve over cooked basmati rice and garnish with the remaining chopped mint and parsley.

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