Moroccan Sweet Potato Tagine with Fresh Coriander

Name: Moroccan Sweet Potato Tagine
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: servings
Ingredients: 150.00 Grams Sweet Potato; 100.00 Grams Butternut Squash; 1.00 Whole Carrot; 1.00 Clove Garlic; 1.00 Whole Red Onion; 5.00 Grams Fresh Coriander; 150.00 Millilitres Vegetable Stock; 1.00 Teaspoons Baharat Spice; 15.00 Grams Honey; 15.00 Grams Golden Raisins; 15.00 Grams Tomato Paste; 1.00 Tablespoons Olive Oil

Gluten Free
Paleo
Vegetarian
Low Calorie

This fragrant tagine is both heart-healthy and satisfying. With flavors reminiscent of Morocco this easy yet richly-flavored stew is easily to re-create for a quick mid-week meal.

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Nutrition Per Serving

Calories 432
Carbs 77.1g
Fat 14.2g
Fibre 9.9g
Protein 5.7g
Sugar 37g

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Follow the recipe steps below

0.0 min
Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.
1.0 min
Peel and chop the sweet potato, squash, carrot and red onion.
6.0 min
Chop the fresh coriander.
7.0 min
Peel and finely chop the garlic.
8.0 min
Heat a saucepan of olive oil over medium-high heat.
9.5 min
Add the onion and garlic and saute until the onion has softened.
11.5 min
Add the butternut squash, sweet potato and carrot and fry until beginning to soften.
14.0 min
Add the stock and bring to the boil.
15.0 min
Lower the heat and then allow to simmer until the vegetables have softened. (7-10mins)
20.0 min
Add the golden raisins and stir through the barakat spice and honey.
23.0 min
Stir through the tomato paste and allow to thicken.
25.0 min
Stir the coriander through the stew.
26.0 min
Distribute the stew among serving bowls and serve.