Slow cooker Moroccan vegetable tagine

    7 hours 25 min

    This lovely Moroccan vegetable tagine is a favourite in our household and great as part of a larger Moroccan meal. Veggies and meat eaters alike love this dish.

    41 people made this

    Serves: 4 

    • 1 pinch saffron threads
    • 600ml vegetable stock, warmed
    • 2 tablespoons olive oil
    • 2 red onions, sliced
    • 2 cloves garlic, minced
    • 3cm piece root ginger, finely chopped
    • 1 red chilli, seeded and chopped
    • 30g butter
    • 4 large carrots, sliced
    • 4 large potatoes, peeled and diced
    • 2 parsnips, peeled and chopped
    • 1 1/2 teaspoons corainder seeds, crushed
    • zest and juice of 1 lemon
    • salt and pepper, to taste
    • 1 pinch ground cinnamon
    • 225g pitted olives
    • fresh chopped coriander, to taste
    • fresh chopped parsley, to taste

    Prep:25min  ›  Cook:7hr  ›  Ready in:7hr25min 

    1. Preheat the slow cooker to the auto or low setting. Soak the saffron threads in the vegetable stock and set aside. In a large casserole dish, heat the oil and add the onions. Cook slowly for 8 minutes until soft and translucent by keeping the heat low. Add the garlic, ginger and chilli and stir for a further few minutes until fragrant. Transfer to the slow cooker.
    2. In the same large casserole dish, melt the butter then add in the chopped carrots, potatoes and parsnips. Cook for 8 minutes until evenly browned on all sides. Add the coriander seeds, lemon zest and juice, salt and pepper and cinnamon. Transfer to the slow cooker, cover and cook on auto or low for 7 hours. Prior to serving, stir through the olives and remaining fresh herbs.

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    Reviews in English (1)


    We made this recipe for ourselves and liked it so much, we cooked it for friends the following week. We had it with flatbreads and extra chilli and herbs on the side. Went down a treat! It has a wonderful which filled the kitchen. Easy to prepare and reheats well if you have any leftovers.  -  03 Jan 2017