World Cuisine

Herby Carrot, Potato and Pea Tagine

cook 30 mins
  • 2–3 tablespoons olive or argan oil
  • 2 onions, sliced
  • 4 garlic cloves, chopped
  • 25 g (1 oz) fresh root ginger, peeled and chopped
  • 1–2 red chillies, deseeded and chopped
  • 1 teaspoon cumin seeds
  • 1–2 teaspoons turmeric
  • 1 teaspoon paprika
  • 8 small potatoes, peeled
  • 3–4 carrots, peeled and each cut into 3–4 chunks
  • 600 ml (1 pint) hot vegetable or chicken stock
  • 225 g (7 1/2 oz) fresh or frozen garden peas
  • small bunch of flat leaf parsley, finely chopped
  • small bunch of mint, finely chopped
  • 3–4 tomatoes, sliced
  • 20 g (3/4 oz) butter, cubed
  • salt and pepper
  • couscous, to serve (optional)
  • Heat the oil in a heavy-based saucepan or the base of a tagine, stir in the onions, garlic, ginger, chillies and cumin seeds and cook for 2–3 minutes. Add the turmeric and paprika and toss in the potatoes and carrots.
  • Pour in the stock and bring to the boil. Cover, reduce the heat and cook gently for 15 minutes until the vegetables are tender.
  • Stir in the peas and half the herbs. Season and top with the tomato slices. Scatter over the butter and sprinkle with the remaining herbs. Re-cover and cook for a further 5–10 minutes. Serve with couscous, if liked.
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