I have been meaning to make and share a tagine recipe of mine with you for ages, but something always seems to have taken over. But the good thing being, this is an all-year all- rounder, and can be enjoyed anytime your heart desires. This is a rich tagine, with long-lingering flavours, that will bring to life each and every taste bud you have – you’ll also realize you have more of them than you thought. I love the aroma that emerges from this, and the taste, flavours, texture and colours of this recipe, for me, are a celebration of nature’s kind gift to us, with all its wonderful vegetables, herbs and spices. And they all come together here to dance their dance, in the hope that you will enjoy the display that waits, just beneath your wonderful nose – it’s something between a mild but full flavoured curry, and a heavenly chutney. It’s the texture that stirs it one way and the other. A very exciting dish, and a great treat for non-vegans who love a little spice.
4 Tbsp olive oil, plus extra for frying veggies
2 sweet potatoes, cut into one inch squares (or thereabouts)
1 medium sized eggplant/aubergine, cut into half inch squares
1 tsp cumin seeds
1 tsp coriander powder
½ tsp turmeric powder
½ tsp ground cardamon
½ tsp ground ginger
4 cloves garlic
4 sundried tomatoes, halved
1 cinnamon stick
3 bay leaves
1 Tbsp date syrup
salt to taste (taste before you add, in case it’s salty enough with the sun dried tomatoes)
2 cup water (you may well need more depending on the consistency you prefer, but add it one cup at a time, and stir it in each time)
fresh coriander to garnish
2 large dates
1 sweet orange (important it’s not tart), freshly squeezed
15-20 dried apricots
- In a food processor, process the onion, garlic and spices (except the turmeric and cinnamon stick) with your olive oil, until you have a little paste. Then add the sundried tomatoes, and continue to pulse for a few seconds.
- Next, drizzle olive oil into a large non-stick pan, and start frying your potatoes and eggplant. Turn around when these have turned golden, and repeat the process (the vegetables can be baked until a little tender, then add to the tagine, and cook as described below).
- Now add the onion mix from the processor to the potatoes and eggplant mix, together with the cinnamon stick and the turmeric, and allow all this mixture to fry into the vegetables, so that all the spices and their flavours are released into the vegetables – a wonderful aroma will begin to emerge.
- Add the remaining ingredients (except for the garnish), with the water one cup at a time, stirring in between 5 minute intervals). Cover the tagine, and place in a 340ºF (170ºC) oven for one hour.
- When you open the lid, the aroma will be wonderful. Enjoy ! Garnish with fresh coriander.
- Serve with my Spicy Cous-Cous – see below
I used wholewheat couscous and here is how I made mine.
200g (7 oz) wholewheat couscous
200 ml (6¾ oz) boiling water
knob of vegan butter (optional)
1 Tbsp tomato paste
a pinch of salt
2 cloves garlic, each cut into 2 to 3 pieces
1 Tbsp olive oil
½ tsp harissa (Tunisian hot chilli sauce)
4 Tbsp water
- Place the couscous in a heat-proof glass bowl, and cover with the boiling water.
- Place a lid on top, and allow the couscous to absorb the water – for around 6 minutes.
- Meanwhile, in a small non-stick saucepan, pour the olive oil, and fry the garlic for a minute or so (don’t burn it).
- Next, add the tomato paste, and harissa. Lower the heat, add the water, and allow to cook for 10 minutes, stirring so that it won’t stick or burn.
- You will be left with a thick sauce – don’t be discouraged at the quantity, as this is highly concentrated.
- Now remove lid from the couscous, and pour the sauce over it. Fluff up with a fork, and garnish with orange pieces and freshly chopped parsley.
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !
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Wow…What mouthwatering pics to begin with. Thanks for the recipes Miriam..you are so generous and talented in the kitchen indeed. I can’t wait to try this recipe. Any suggestions a for date syrup alternative if I cannot find it. Thanks again!
Thanks for the mouth watering recipes. Love it. Quick and easy. Lunchtime treat.
Hi Dee and thanks for that. Cheers to you !
Hi there Latoya, what kind words and congrats for your own new FB page ! Now, regarding an alternative to date syrup – just pulse a few dates (remove stones first) and add some warm water, continue to pulse until you get a nice paste with a thickish consistency going – then use just under 2 tablespoons of it, as the syrup would be a wee sweeter. Best to you and let me know how it goes as and when. Cheers !
Thanks there World News For Life – for the mention and link. Best wishes !
I love all your recipes. My kids and wife really like the burgers. mmmmmm delicious!!! although I had to use half Quinoa and pecans but the batch turned out well.
Would you be interested in putting your recipes into a ipad app?
If you are interested please let me know.
Thanks for making such great recipes
Hi there Wade and thanks for dropping by here with your comment and feedback. I am delighted that your kids and wife liked the burgers – always a great sign when you get the thumbs up from the kids. Now, regarding the ipad application, sounds interesting, but enlighten me further as to the advantages etc, as I am not well-versed on the subject. Best wishes to you, Miriam.
a fb friend posted these and I’ll be excited to make them very soon; I’m also delighted to discover this blog! thanks so much!
Leah Hi there and welcome here. Hope you enjoy making recipes from here. I look forward to your future comments on my blog as and when. Best wishes to you in the meantime !
Hi Miriam,I was looking for new and exciting vegan recipes as I have cooked just about everything from my other vegan cookbooks, I tried the Moroccan tagine…just delicious…I took the left overs to work the next day and got lots of comments on how delicious it looked and smelled. I’m trying the chocolate cheesecake next…thankyou…Pauline.
Hi there Pauline and welcome here to my blog. Thanks so much for dropping by here with your comment and feedback – sounds like all went very well indeed. You have picked a great 2nd recipe to try out and I look forward to your feedback on it. Remember to let it settle overnight before serving for best results. I freeze it for half an hour before cutting sometimes when I have guests so that I get a sharper looking cut. Best to you in the meantime !
I didn’t have a tagine so had to use a caserole dish. Don’t know what difference this would have made but gonna try to get one. Anyway, only one word needed here………….WOW!!!!
Lesley Hi there and many thanks for dropping by here with your comment and feedback – well, I am sure delighted that you have enjoyed this recipe and good luck with finding your tagine, although as you rightly say it can be made in an ordinary casserole with a lid. May be at some point you would like one of my curries, they are quite popular and every bit as delicious. Best wishes your way !
This looks so yummy! It’s freezing here in Australia and this looks like a very warming recipe. Can’t wait to try it! Thank you!
Your recipes always deliver, Miriam!!! Thank you xxx
Oh Vivienne, that is so kind of you to say so. I am truly grateful for your feedback. Kindest wishes your way ! x
Hi there Karen and welcome here. I do hope that you make and enjoy this heartwarming, mouthwatering Tagine ! Let me know how it goes and best wishes your way !
made this for dinner yesterday – tantalising flavours and smells.
Kato Hi there and welcome here – thank you for your wonderful feedback and glad you enjoyed this recipe ! I look forward to your future comments on my blog (and hope you try out some of my curries). Best wishes your way !
I have made this a couple of times so far. It’s lovely !
Lynda Hi there and welcome here. I am glad you have made this twice already and that you have enjoyed it – that’s awesome. I look forward to your future comments on my blog and best wishes to you in the meantime !
I altered it a bit coz I don’t have a tajine, and I used a simple skillet. It was still very good, and my husband (the omnivore) was like: mjam mjam mjam, which in our language means – you guessed it – yummy yummy yummy.
Hilde Hi there and welcome here. Glad to have your feedback on this dish and most delighted that your non-vegan husband enjoyed it too ! That’s awesome. I look forward to your future comments on my blog and best wishes your way in the meantime.
love Moroccan Magic. How do I subscribe to your blog?
Renate Hi there and welcome here. I apologize for any inconvenience, but I do not have the subscription facility on my blog. I look forward to your future comments on my blog and best wishes your way in the meantime !
Miriam – you are a wizard! This is truly magic- every single person complimented me on this meal- extremely tasty!
Isabelle Hi there and welcome here. Thanks for that. I am delighted that you have made this dish and enjoyed it too, well from what you have said, everybody you served it too enjoyed it too ! Kudos to you for making it ! Do try my other curries, you won’t regret them. I look forward to your future comments here and send best wishes your way !
Hi there Gina and welcome here. Thanks very much for that, it is one of those dishes I have to agree ! I look forward to your future comments on my blog ! Best wishes your way !
Hi Miriam, when I discovered your lovely blog a while ago this was the first recipe I tried and it was absolutely delicious! Very warming and satisfying on a cold autumn day. I left out the dried apricots (didn’t have any in the house & watching my sugar intake) but thanks to the dates it still had that lovely sweetness to it. Also I added some carrots and Hokkaido pumpkin which worked really well. Very yummy, will make again soon! 🙂 Thanks for the great recipe!
Hi Esther and welcome to my blog – am glad this recipe worked well for you. Best wishes your way !
Miriam, this looks like another delicious recipe that I will make 🙂 I make your other stew weekly now and the family love it. Thank you for all that you do and all that you share with the world. 🙂
What kind words Joan – Thanks for your kind words to me. I am delighted that you share my stew with your family every week, it really is a comforting treat. Let me know how this goes and best wishes your way in the meantime.
Shared on Facebook! 🙂
This, along with your special couscous, would make a good Sunday dinner, or even a holiday meal! 🙂
Hi there Michael, I have to agree with your thoughts on this one ! This dish would make a very apt holiday meal or treat ! Best to you and thanks so much for sharing 🙂
Love your recipes, restaurant quality food at home!
Jus some feedback, when writing the method it would be helpful to list what ingredients to add explicitly so instead of ‘ add all spices except x and y’ it would read easier as ‘add spices a,b,c,d and e’
Thanks for some amazing recipes though, where can I get your book?
Keep up the great work!
Simon Hi there and welcome here. Many thanks for your very kind compliment. And your constructive point regarding the method. Often times I say this because it’s my mode of thinking – ie when 98 % of the ingredients are going in the pan (as it were) and 2 remain, in my mind it’s easier to say add the lot in except for a and b, why ? Because I figure that putting a and b aside (to be added later) is easier and faster than mentioning one by one add, c,d e, f, g , h i, etc. But many people may agree with you too – so in my mind there is no right or wrong there and I appreciate your honesty and point as well as your feedback. I do hope you try out my recipes in the meantime, truly. Oh, meantime, yes my book is out in the late spring (some months from now) I will add you to my list and notify you closer to the time. I very much look forward to your future comments on my blog and best wishes your way Simon.
Thanks for this great recipe! I made it for our Thanksgiving potluck (October here in Canada), and today for another event. Thanks again!
My pleasure Jani – it’s great to know and I hope you enjoy my many other recipes. I look forward to your future comments on my blog. Best wishes your way. P.S. Jani we are starting up a new Monthly Newsletter with new recipes etc, if you wish to join just say the word and I will add you.
Hi Miriam, just made this for dinner tonight. I don’t have a tagine so used a slow cooker instead. Probably not as ideal, but I have to say that it was lovely for all that.
Sounds good to me there Catherine. I very much look forward to your future comments on my blog. We are also setting up a new monthly newsletter – if you wish to be added to it just say the word. I hope to present new recipes there as well as other info. Best wishes and take care.
When am I going to make all the delicious things you post?! 😀
I made this tonight and it was delicious -i couldn’t stop eating. My 5 year old son particularly liked the spicy cous-cous. Thank you for another wonderful recipe, Miriam!
Andreea Hi there and welcome here. I am glad you made and enjoyed this creation. I am particularly delighted that your 5 year old son enjoyed the spicy cous-cous. My young daughter also enjoys the spicy delights. Best wishes your way and remember to visit my homepage for the Xmas/Festive Menu choices. Cheers ! (let me know if you wish me to add you to our forthcoming new newsletter).
One at a stime Natasha, and you’ll get there. Hope you enjoy the diversity of both tastes and choices. Best Wishes your way (let us know if at any point you wish to be added to our new monthly newsletter). Cheers.
This looks amazing, planning to make for company on Sunday. What would you recommend as an appetizer that would go well with this dish? Thanks for your help.
Ellen Hi there and welcome here. I am going to recommend this soup (see link below) – This soup is so refreshing and appetizing, the lemon twist prepares the palette nicely for a surprise, ie the Tagine you have chosen. Either way, let me know how it all goes, and remember to enjoy yourself. Tip:- If you prepare the soup the night before, then be sure to process the parsley into the soup just minutes before serving – the taste will then be magical ! http://www.mouthwateringvegan.com/2012/07/17/leek-zucchini-fresh-parsley-soup-with-a-lemon-twist/
I absolutely love your recipes! I have some saffron and I wanted to know your thoughts on adding it to this recipe. What’s the best way to use saffron? Should I omit any other spices?
I can’t wait to make this for my dinner party!
Amit Hi there and welcome here. I should think it would be fine – but as I don’t much use saffron (only on occasion), I thought it best to pass a link on to you for how to use it. Hope this helps and let me know how the recipe goes. Tip:- a little goes a long way, so don’t use too much saffron if you intend using it here. Best wishes your way in the meantime.
It looks yummy and I want to make it for a friend.I will need to cut out the oil though cause he is vegan and not allowed any fats at all.
Going to Morocco this weekend and never leaving my kitchen! =)
Enjoy Emma and let me know how it goes !
Susan Hi there – all vegans are allowed oils, but the healthier types would be either extra virgin olive oil or coconut extra virgin. That said if he does not consume any oil, that’s different. Let me know how it goes, it won’t be that great without any oil at all, but it’s worth a try I guess. Cheers !
Thanks Miriam for this wonderful recipe. It was delicious! Spicy and sweet.. I added some chickpeas which is a good combination.
So glad you enjoyed it dear Anita, and yes, chickpeas is indeed a great combo with this dish ! Best wishes your way and I look forward to your future comments on my blog !
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Thanks for the pingback !
Absolutely delicious. On first reading I thought it may perhaps be a tad too sweet for my taste. But NO! The flavours harmonised so beautifully. ….And that paste…so aromatic. An absolute winner. Thank you so much for sharing your great ideas and recipes with the world. xx
Denise Hi there and thanks for your feedback on my tagine recipe. So glad you enjoyed it, the flavours really do work together harmoniously you are right ! I hope you try out my other delights and come back with your feedback again ! Best wishes your way in the meantime.
Denise Hi there. I think that the result depends of the ingredients, eg if you have frozen crumble, how much water it actually absorbs, the size of the onion as when it’s grated it yields it’s own liquid etc. Most people’s endeavours seems to have worked well, but that said, I have improved upon the recipe so that the ingredients sway towards a more dense texture – so take a look at that for next time. Also TVP might be a better option for you as it’s a dried ingredient ! Hope this helps you Denise. 🙂
My housemate and I made a slightly modified version of this (added a couple of potatoes to make up for only having one sweet potato and also added chickpeas) for when we had friends over for dinner. Everyone really enjoyed it. Thank you!
Sounds great Eliza, and so glad your guests enjoyed it too ! 🙂
Jessica Hi glad you enjoyed it ! 🙂
My first visit to your website and success! Thank you. This really is a mouthwatering tagine, and the spicy couscous is the perfect accompaniment. I am looking forward to trying more of your recipes.
Vera Hi there and welcome here. I hope you make and enjoy this recipe and I look forward to your comments and feedback on my blog ! Enjoy ! 🙂
Hi Miriam, thanks for the amazing recipe! This was my first time to your website and I’ll be back! My adventurous 5 year old and my picky 4 year old both loved it!
Karyn Hi there and welcome here. I am so glad you made and enjoyed this – am delighted your little ones enjoyed it too ! I have a picky daughter, and as I have to cater for her taste buds too, I always take the ingredients, colours, textures and aromas into account when I create – most of the recipes here are pretty much child friendly, tried and tested. Do try some of the pasta dishes too at some point. Best your way and I look forward to your future comments on my blog ! 🙂
P.S. I’d recommend making a double batch of the sauce for the couscous. I ate half of it while I was cooking it was so amazing!!
Well Karyn that sure is great news !!! So glad you loved it 🙂
Thank you very much for posting this wonderful recipe. We made it on Sunday and it was full of flavour and had a wonderful texture.
I would like to thank you for all the inspiration you have given me and my husband on our vegan cooking journey so far 🙂
Judith Hi, Am so very glad that you made this dish and both yourself and your husband have enjoyed it. It is my pleasure to create vegan delicious dishes that can be enjoyed by all who wish to try them. I look forward to your future comments on my blog. Best wishes in the meantime. 🙂
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