Potato, Butternut and Tomato Tagine

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Potato, Butternut and Tomato Tagine calories by ingredient


Introduction

Saffron-scented couscous is a killer accompaniment to this warming, exotic vegetarian dish. If you don't own a cooking tagine (do NOT use a purely decorative one) use a Dutch oven or covered casserole instead. Saffron-scented couscous is a killer accompaniment to this warming, exotic vegetarian dish. If you don't own a cooking tagine (do NOT use a purely decorative one) use a Dutch oven or covered casserole instead.
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 juice
    1 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, chopped
    3 tbsp water

Directions

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.