Moroccan cuisine · Vegetable Dishes

Moroccan Vegetable Tagine

Carrots, potatoes and zucchini layered in a cone and gently steamed in olive oil with ginger and turmeric.

Ingredients · for 4 servings

• 4 carrots
• 4 potatoes
• 2 zucchini
• 3 tomatoes
• 2 onions
• 3 garlic cloves
• 1 tsp turmeric
• 1 tsp ground ginger
• 5 tbsp olive oil
• 150 ml water
• Salt, pepper
• 1/2 bunch cilantro

Instructions

1. Peel the carrots and potatoes, trim the zucchini, and cut everything lengthwise into thick wedges; slice the onions into rings and the tomatoes into rounds.
2. Spread the onion rings and chopped garlic with 3 tbsp olive oil over the bottom of the tagine or a wide pot.
3. Layer the vegetable wedges on top in a cone shape, tips pointing up, tucking the tomato slices between the layers.
4. Stir the turmeric, ginger, salt and pepper into the water and remaining olive oil, and pour evenly over the vegetables.
5. Braise covered over low heat for 40–45 min without stirring, until the potatoes are tender and only a thick, savory liquid remains in the pot.
6. Sprinkle with chopped cilantro and serve straight from the tagine with flatbread.