Vegetable tagine recipe | delicious. magazine
"This vegan vegetable tagine is hearty - root vegetables gradually release their natural sweetness and become beautifully soft...."
INGREDIENTS
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Light olive or vegetable oil for frying
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2 red onions, sliced into wedges
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2 tsp ground coriander
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2 tsp ground cumin
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2 tsp ground cinnamon
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2 garlic cloves, crushed
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20g fresh ginger, grated
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2 tbsp harissa paste
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1 small butternut squash, peeled and diced into 2cm cubes
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3 parsnips, cubed
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2 carrots, diagonally sliced
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200g dried red lentils
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2 x 400g tins cherry tomatoes
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1 litre vegetable stock
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80g dried apricots, roughly chopped, plus extra to garnish
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Large bunch fresh flatleaf parsley, leaves picked and roughly chopped
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