I wrote this recipe for The Boston Globe earlier. It is a vegetarian tagine with cabbage, potatoes, and carrots cooked in a flavorful sauce.
The recipe includes instructions for making it in a tagine as well as in a heavy pot. If using a traditional tagine, be sure to cook it over a small flame.
Vegetarian dishes in Morocco are wonderfully spicy and flavorful. Tagines, especially, render delicious stewed mixtures that make great entrees or side dishes.
This one combines potatoes, carrots, and cabbage in a ginger-coriander sauce. If you do have a traditional tagine, saute the onions, add the spices and 1 1/4 cups water (you need less water in a tagine), and place the cabbage, halved, in the center of the pan.
Arrange the carrots and potatoes around it. Cover and cook for 40 to 45 minutes. You don’t need a tagine to make it; use any heavy pot, as directed here. Add depth by sprinkling extra ginger, coriander, cumin, paprika, and turmeric on the vegetables once they’re cooked.
All Vegetable Tagine Recipe
- 3 tablespoons olive oil
- 1 large yellow onion, grated
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon ground turmeric
- Salt and pepper, to taste
- 1 3/4 cups water
- 3 medium Russet potatoes, quartered
- 4 medium carrots, quartered
- 1 small head of green cabbage, coarsely chopped
- 2 tablespoons chopped fresh parsley
- Juice of 1 lemon
- In a large flameproof casserole over medium-high heat, heat the olive oil. Add the onions and cook, stirring often, for 5 minutes or until they soften slightly.
- Stir in the ginger, coriander, cumin, paprika, turmeric, salt, and pepper. Cook, stirring for 1 minute. Add the water, potatoes, carrots, and cabbage. Cover and cook 20 to 25 minutes or until the vegetables are tender.
- Stir in the parsley and lemon juice. Taste for seasoning and add more salt or pepper, if you like.
