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Potato Butternut and Tomato Tagine Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 1

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  • jo_jo_ba 16 years ago
    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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