Name: Moroccan Vegetable Tagine recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: 1 cup each of sliced veggies (Tomato, onion, eggplants, green plantain, sweet potato, tapioca, assorted bell peppers, broad beans & yam); 2 small salad radish, sliced; few broccoli florets; 1 tsp. ginger, grated; 1 tsp. garlic, grated; salt to taste; 1/4 tsp. turmeric powder; 1 tsp. red chili powder or to taste; 1 tsp. coriander-cumin powder; 1 tsp. zaatar powder; 1/2 tsp. sumac powder; 1 tbsp. coriander leaves, chopped; 3-4 tbsp. olive oil; 2-3 fresh whole green / red chilies (opt); pinch of saffron; 1 cup water; few olives, sliced

ABOUT Moroccan Vegetable Tagine RECIPE

This is a signature dish of Morocco which is prepared in a special pan called the Tagine. Healthy and nutritious, it is also hassle free, as you just need to arrange all the veggies in the tagine, drizzle some masalas mixed with olive oil and cook, covered, on a low flame. It is that simple. No stirring required. The veggies are cooked in steam and it can be relished with some plain steamed rice or paratha/ naan/chapati for the Indian palate. But traditionally it is relished with some couscous. You can go ahead and add any veggies available and you will have a sumptuous and a delicious treat in front of you.

Ingredients Serving: 3

1 cup each of sliced veggies (Tomato, onion, eggplants, green plantain, sweet potato, tapioca, assorted bell peppers, broad beans & yam)
2 small salad radish, sliced
few broccoli florets
1 tsp. ginger, grated
1 tsp. garlic, grated
salt to taste
1/4 tsp. turmeric powder
1 tsp. red chili powder or to taste
1 tsp. coriander-cumin powder
1 tsp. zaatar powder
1/2 tsp. sumac powder
1 tbsp. coriander leaves, chopped
3-4 tbsp. olive oil
2-3 fresh whole green / red chilies (opt)
pinch of saffron
1 cup water
few olives, sliced

Instructions

A paste made with ginger-garlic paste, salt, turmeric powder, red chili powder, roasted coriander-cumin powder, zaatar powder, sumac and olive oil.
Take a tagine bowl and first arrange the tomatoes and the onion at the bottom.
Followed by the broccoli in the centre. Yam, tapioca, sweet potato and green plantain all round it.
Then the radish in the centre with the assorted bell-peppers on the sides.
Some sliced tomatoes on the sides. Drizzle the masala mix all over the veggies.
Sprinkle some chopped coriander leaves and saffron. Place fresh chilies over the veggies.
Close with the lid. Cook, covered on a low flame for 30 minutes.
Serve, garnished with sliced olives.

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