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Veg Moroccan Tagine


  • 1 large butternut, peeled deseeded and cubed
  • 6 carrots chopped 
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 4 cm ginger minced
  • 1/2 tsp dried cumin
  • 1/2 tsp dried coriander
  • 1 cinnamon stick
  • 1/2 tsp ground ginger
  • 1 red chilli
  • 500 ml vegetable stock
  • 1 tsp maple syrup or sugar
  • 1 tbsp coriander leaves
  • zest of one lemon 
  • salt and freshly ground pepper 
  • olive oil for frying


  • In a large pot or a very deep pan, drizzle some olive oil over medium heat. Add the onion and allow to cook for 5 minutes until translucent and fragrant. 
  • Add the garlic and fresh ginger and sauté for 1 minute, then add all the spices and cook for another minute.
  • Add the butternut (that has been peeled, deseeded and cubed) and the chopped carrots. Stir well into the spices to coat all the pieces and allow to get browned slightly - turn up the heat if necessary. 
  • Pour over the stock and maple syrup/sugar and allow the pot to simmer for 40 minutes, stir occasionally. The stock will cook down, add a little water if needed. You are looking for a rich, thick sauce coating the butternut and carrots. 
  • Scatter torn coriander leaves and the lemon zest before serving hot. Serve over rice or couscous if desired. 


Recipe Credit: Edible Beyond Groceries for HSI, Africa 
Image Credit: www.onegreenplanet.org