Cauliflower and sweet potato tagine with olives and preserved lemon

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April 27, 2015

Moroccan spices absolutely adore vegetable, olives and preserved lemons are a classic addition.

Directions

Heat some olive oil and fry the onions and garlic gently for 4-5 mins

Add the cauliflower and give it a stir through to coat

Sprinkle in all the spices and stir through for a couple of minutes

Add the tomatoes, tomato puree and honey and then the veg stock

Bring to a simmer, add the preserved lemons, saffron and sweet potatoes

Simmer for 10 mins

Add the olives and simmer for 10-15 mins more until the cauliflower and sweet potatoes are tender

Season and then add the fresh lemon juice and most of the herbs

Serve garnished with herbs, the reserved preserved lemons and the fresh lemon zest

Ingredients

Olive oil

1 onion chopped

1 garlic crushed

1 lg cauliflower cut into florets

1 tsp chilli powder

1 tsp each of ground coriander and ground ginger

½ tsp turmeric

1 tin whole plum tomatoes

1 tbsp tomato puree

1 tbsp honey

500ml vegetable stock

4 preserved lemons, rinsed, flesh cut out and the rind sliced, reserve some for the garnish

Pinch of saffron strands soaked in 2 tbsp hot water

3 sweet potatoes peeled and cut into chunks

100g green olives

Salt and pepper

Zest and juice of 1 lemon

Small handful each of coriander and mint chopped, some reserved for the garnish

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