Roasted Vegetable Tagine

By 30/08/2018 Food Pot Recipes

This is a tasty recipe if you are a vegetarian. It is low in fat, but do watch your carb intake, as this recipe does include starchy vegetables.

Serves: 2 X 700ml food pots

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Ingredients:

  • 4 carrots, cut into chunks medium chunks
  • 4 small parsnips, cut into medium chunks
  • 2 red onions, cut into small wedges
  • 3 peppers, any colours, deseeded and cut into smallish chunks
  • 2tbsp olive oil
  • 1tsp ground cumin, paprika, cinnamon and mild chilli powder
  • 400g tinned chopped tomatoes
  • 10 soft dried apricots
  • 2tsp honey

Method:

  • Heat oven to 200°C/Gas mark 6.
  • Place all the veg in a large bowl, pour over half the olive oil and toss around until coated. Scatter over a roasting tray, so they lie flat. Season lightly all over.
  • Roast for 40 minutes until tender and beginning to char. You can turn them half way through cooking time
  • While the veg is roasting, fry the spices in the remaining oil for 1 minute until they sizzle – they will smell delicious!
  • Tip in the tomatoes, apricots, honey and use the tomato can to fill with water and pour in.
  • Simmer for 5 minutes until the sauce is slightly reduced and the apricots have plumped up. Mix in the veg and any extra seasoning required.
  • Fill up your pots and enjoy!

Nutritional Values:

Calories 272, Fat 8g, Saturates 1g, Carbohydrates 45g, Sugar 32g, Fibre 2g, Protein 7g, Salt 0.35g

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