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Vegetable tagine with pomegranate salsa

The vegetable tagine boasts 4 of your 5-a-day per serving and contains coriander which research has shown helps lower cholesterol.

Serves 6

Prep Time 25 min

Cooking Time 1 hr

Ingredients

  • 1 cinnamon stick
  • ½tsp cloves
  • ½tsp cardamom seeds
  • 2tsp coriander seeds
  • 1tsp ground turmeric
  • 1tbsp olive oil
  • 1 large onion, chopped
  • 2.5cm piece fresh root ginger, peeled and grated
  • 3 garlic cloves, finely chopped
  • ½ red chilli, deseeded and chopped
  • 2 x 400g tins chopped tomatoes
  • 1 large carrot, cubed
  • 1 sweet potato, cubed
  • ½ butternut squash, deseeded and cubed
  • 100g spinach
  • 400g tin chickpeas in water, drained
  • Handful of fresh coriander, chopped
  • 1tsp harissa
  • 900g cooked quinoa
  • For the salsa

  • Seeds of 1 pomegranate
  • 2 spring onions, finely chopped
  • Juice of 1 lime
  • 10–12 mint leaves, finely chopped
  • 1tbsp olive oil

Method

  1. Dry-fry the cinnamon, cloves and cardamom and coriander seeds in a frying pan until their fragrance is released. Transfer to a pestle and mortar or a mini blender with the turmeric and grind them to a powder.
  2. Heat the olive oil in a large, heavy-based pan and stir in the ground spices. Add the onion and cook for 2–3 min, then add the ginger, garlic and chilli. Reduce the heat and cook gently for 10 min.
  3. Add the tomatoes, carrot, sweet potato and squash, then cover and simmer for 30–40 min until the vegetables are tender.
  4. Stir the spinach, chickpeas, coriander and harissa into the tagine, season to taste with black pepper, then cover and set aside.
  5. Make the salsa by mixing together all the ingredients. Serve the tagine on a bed of quinoa with the salsa.
  6. Star ingredient: CORIANDER Early lab research shows coriander may have health benefits such as helping to control blood sugar and cholesterol levels and protecting against damage by free radicals.

Nutrition per serving

Read more on how we calculate nutrition.
366kcal 13.6g 8.5g 1g 12.5g 17.1g 0.3g 153mg 58.8g 5.5mg

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