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Recipe for Moroccan vegetable tagine

Let's eat

THIS STORY APPEARED IN

February 08, 2012

Serves 4

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.

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 green cabbage, coarsely chopped

2 tablespoons chopped fresh parsley

Juice of 1 lemon

2. 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.

3. Stir in the parsley and lemon juice. Taste for seasoning and add more salt or pepper, if you like. Nisrine Merzouki