Vegetable Tagine

Syn Value: 0

Ingredients (Serves 2 with plenty of left overs):
  • 3 Medium White Potatoes
  • 1 Sweet Potato
  • 1 Carrot
  • 2 Onions
  • 1 tin Chick Peas
  • 1 tin Chopped Tomatoes
  • 1/3 Carton Tomato Passata
  • 1 Red Pepper
  • 50g Frozen Peas
  • 2 Cloves Garlic
  • 1 tbspn Dried Cumin
  • 1 tbspn Dried Ginger
  • 1 tbspn Dried Mixed Spice
  • 1 tbspn Dried Coriander
  • 1 tbspn Cayenne Pepper
  • 1 Chicken Stock Cube
  • Boiling Water
Method:
 - Peel your potatoes and cut into dices which are roughly 1cm squared.,
 - Peel and thinly slice your garlic
 - Coat your potato pieces (sweet and white) in the tbsp of Cayenne Pepper, then chuck in a hot pan along with the garlic - we want them to start to catch.
 - Keep the potatoes moving from time to time, allowing them to catch slightly but not to the point of burning. 
 - Mix your Chicken Stock Cube with Boiling Water then pour over the potatoes - this should start bubbling vigorously - just let it be.
 - Whilst this is boiling, chop up the rest of your ingredients ready to go.
 - Once the stock has reduced down so just the potatoes and garlic remain, throw the rest of your vegetables into the pan and mix well - cook until the onions and peppers are slightly softened.
 - Once starting to soften, add the remainder of your spices and stir well - again it'll try and catch here so keep it moving.
 - After 4 or 5 minutes, add your chopped tomatoes and tomato passata and once again, mix well.
 - Top up with water if you feel it needs more liquid - however it should be fine.
 - Allow to simmer for 20 minutes or so, or until the potatoes are all cooked - serve and enjoy.