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Vegan tajine

SERVES 6

Ingredients

700g sweet potatoes
1 small cauliflower
1 onion
2 cloves garlic
2 tbsp. olive oil
2 tbsp. butter
1 cinnamon stick
1 tsp cumin seeds
1 tsp mild red pepper powder
1 tsp coriander powder
1 tsp curcuma
1 tsp 4 spice
1 tsp ginger powder
1 tsp harissa
1 cup of vegetable broth
12 dried prunes
Fresh parsley and cilantro

Method

Peel the potatoes and chop them into big pieces. Cut the cauliflower, chop onions and smash garlic. In the tajine dish, heat the oil and stir in the chopped onions and garlic, butter with cinnamon and cumin seeds. When onions are translucent, add spices and cook for about 1 min, add stir well. Add the broth, place cauliflower on the top of potatoes, and season with salt and pepper. Bring to a boil then simmer on low heat for about 15 min. Add the prunes, and make sure there is enough water, otherwise add bit of hot water and cook for another 15 to 20 min. Check all vegetables are tender by piercing with a fork or tip of a knife. For a creamier sauce add a spoon of almond or tahini cream, and sprinkle with parsley and cilantro.

PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS AND WASSIM KARAM

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