Potato, Butternut and Tomato Tagine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
½ tbsp salt 4 cloves garlic, minced 2 tsp ground cumin 1 tsp ground coriander 1 ½ tbsp smoked paprika 1 tsp cinnamon ½ cup chopped parsley ½ red chili, chopped 1/3 cup lemon juice1 ½ tbsp apple cider vinegar ½ cup water 1 lb. waxy potatoes, unpeeled and cut into bite-size pieces 1 lb. peeled butternut squash, cut into bite-sized chunks 3 tomatoes, chopped3 tbsp water
Preheat the oven to 375 degrees F.
In a food processor (or mortar and pestle), puree the garlic with the salt, cumin, coriander, paprika, cinnamon, red chile and parsley into a paste.
Blend in the lemon juice, vinegar, and water. *Note: paste can be stored covered in fridge for up to 1 day at this point*
Combine the potatoes, squash, tomatoes and herb sauce in a tagine with remaining water.
Season to taste with salt and pepper.
Cover and bake for 1 hour and 15 minutes or until vegetables are fork tender.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
In a food processor (or mortar and pestle), puree the garlic with the salt, cumin, coriander, paprika, cinnamon, red chile and parsley into a paste.
Blend in the lemon juice, vinegar, and water. *Note: paste can be stored covered in fridge for up to 1 day at this point*
Combine the potatoes, squash, tomatoes and herb sauce in a tagine with remaining water.
Season to taste with salt and pepper.
Cover and bake for 1 hour and 15 minutes or until vegetables are fork tender.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 323.1
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 585.7 mg
- Total Carbs: 76.5 g
- Dietary Fiber: 6.8 g
- Protein: 9.1 g
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