About this recipe: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.
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
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
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Method Prep:25min › Cook:7hr › Ready in:7hr25min
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.
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.