Tuesday, 4 January 2011

Swede Tagine

This recipe requires quite a few spices and ingredients, but don't let that put you off! The combination of flavours is worth it and once you've got all the spices you can make this, or similar dishes, many times.


  • 1 swede, peeled and cut into 2cm cubes
  • 3 carrots, washed and cut into 2cm pieces
  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 1 tsp olive oil
  • 1/2 tsp coriander powder
  • 1/2 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • 1 tsp harissa paste (or finely chopped chili if you can't find harissa paste)
  • 1 tbsp honey
  • 400ml vegetable stock
  • 20g almonds, finely chopped


  1. Heat the oven to 200 degrees.
  2. Toss the carrot and swede in the sunflower oil and roast in the oven for 30 minutes.
  3. Fry the onion in the olive oil over a medium heat until soft. Use a large saucepan with a lid or, ideally, a tagine if you own one.
  4. Add the coriander, cumin, ginger, turmeric, cinnamon, harissa and honey to the onion pan and mix well.
  5. Add the vegetable stock and the roasted carrot and swede and stir well.
  6. Turn the heat down low, put the lid on the pan and leave to simmer for 20 minutes.
  7. Serve on a bed of cous-cous.

Serves 2.

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