Recipe

Potato Butternut And Tomato Tagine Recipe

	Jo_jo_ba / All my dishes 6 months ago 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. Prep:15m Cook:75m Servings:4	Jo_jo_ba
	spicy exotic comforting homey squashy tomatoey rich potatoey smokey sweet peppery tagine stew morocco elegant vegan vegetarian lowfat hiprotein healthy

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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.

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Comments

jo_jo_ba 6 months ago said:
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