Spicy Moroccan Vegetable Tagine
This special dish is traditionally cooked in a Tagine, but it can be made in a heavy based pan too. The key is to cook the veggies and spices slowly so that all the flavours blend together to give you a lush depth of flavour.
Ingredients
Instructions
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Slice all the vegetables lengthways and slice the onions finely.
Heat the oil in a heavy based saucepan over a medium heat.
Add the onions, star anise and sunflower seeds until golden with a small pinch of salt.
Remove half of the onions and seeds and put to one side then add the spices and the tinned tomato.
After a few minutes add the vegetables and sultanas and stir well.
Next add enough water to cover the vegetables and simmer on a very low heat for 1 ½ hours until the vegetables are tender, stirring occasionally.
Sprinkle on the remaining onions and sunflower seeds and the parsley and serve with brown rice flavoured with turmeric and green salad.
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