Moroccan vegetable tagine
Tutor: Nadia Terry, FE teacher and Moroccan cooking and baking tutor
Join Moroccan cook, Nadia, as she demonstrates how to make a Moroccan Vegetable Tagine.
Serve with some crunchy or flat bread.
Preparation
Set out your ingredients and equipment.
Video time
37 minutes
- 2/3 celery sticks to use as a bed to place your vegetables on
- A small courgette
- A medium red or green pepper (or both.)
- A small aubergine
- 1 or 2 medium potatoes
- A small bunch of coriander
- 3 cloves garlic
- 4 tablespoons olive oil
- 1 medium size bunch coriander (please leave half of it to add later)
- 1/2 tsp black pepper
- ½ tsp turmeric
- ½ tsp ginger
- 1 tsp cumin
- 1 tsp coriander powder
- Salt to taste
- 1/2 pack tomato passata
- 1 tablespoon tomato puree
- A tagine or a medium size shallow pan
- A knife
- A wooden spoon