For the May edition, I will continue my culinary journey with recipes from the countries I have visited. This month, we will be in our neighbouring country of Morocco! The land of sunset, the impressive colours, the exotic aromas in the air, and the exciting, colourful spices that awaken your senses.
I have chosen the world-famous traditional Moroccan dish tagine to tempt your taste buds. I prepare my vegan tagine in a way that is as similar as possible to the conventional, playing around with the tasty flavours of spices. You can use a regular casserole dish or any other pan if you don’t have a tagine pot at home. It’s important that the vegetables are cooked with the lid closed. Enjoy my vegan recipe with couscous, which perfectly complements traditional Moroccan dishes. You can also try this delicious meal in May at Lita’s Concept Store!
Spices
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp paprika powder
- 1 small piece of ginger
- 1/2 tsp cinnamon
- 1/2 tsp green cardamom seeds
- 1 tbsp of veggie broth powder or one cube
- 3–5 cloves
- Nutmeg (Muscat)
- Salt
- Cayenne pepper
- White pepper
Ingredients
- Olive oil
- 1 onion
- 4 garlic cloves
- 1 small pumpkin
- 1 turnip
- 2 potato
- 8–10 green beans
- 1 can of tomatoes
- 25 g raisins
- 4–5 dried apricots
- Roasted cashews
- Couscous
Preparation & cooking
Start chopping the onion and garlic and cut the vegetables into cubes. Prepare the spices and the dry fruits. Open the tomato can and set aside all the ingredients while you heat the oil in a casserole or pan on the stove.
Add the onion and stir frequently, then add the garlic and the ginger and stir fry for two minutes. Add the can of tomato with a dash of water, then add in all the spices and the veggie broth and cook for 10 minutes.
Now place the vegetables in the pan, stir them in, and let them cook on low heat with a closed lid until they are ready. Next, fry the cashew nuts in a separate pan until slightly browned and put them aside.
Finally, add the dry fruits, salt, and pepper, and stir a couple of times, and the tagine is ready. Garnish with the fried cashew nuts.
Benefits
Spices are nutrient-boosting must-haves in your kitchen. They can protect your cells from damage and add deliciousness to your meals. Studies now prove that herbs and spices contain the highest healing antioxidants and anti-inflammatory compounds. This dish is rich in vitamins and fibre, and is very nutritious.
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