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Tagine – full of fabulous flavour – and it’s vegetarian!

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Hello again!

I know it’s been a while between posts – so I thought I’d return to the blogging world with something a little out of left field – well, it’s not all that unusual – it’s just that I admit I am a little scared of any dinner dish that doesn’t contain meat – cos I love it!! But vegetables are totally amazing – so I thought, why not try a recipe without meat? So, I did, and it was soooo worth it! Of course I thought anything with that amount of spices in it would have to be wonderful – so why not give this a try. I found it on The Age’s Epicure site – so I admit it isn’t one of my own creations – but it was too good not to share with you ūüôā









Ginger and Vegetable tagine

  • 1/2 cup olive oil
  • 3 medium spanish onions, finely sliced
  • 3 garlic cloves, finely sliced
  • 3 tbsp fresh ginger, finely sliced or grated
  • 2 bay leaves
  • 1 tbsp coriander seeds
  • 1 cinnamon quill
  • Salt and ground white pepper
  • 800g tin whole peeled tomatoes
  • 400g tin chickpeas, drained
  • 1 tbsp preserved lemon rind, finely sliced
  • 1kg sweet potato, peeled and cut into 11/2 cm cubes
  • 1 red capsicum, cut into squares
  • 2 handfuls coriander leaves


Preheat oven to 180C. Heat oil in a large heavy-based saucepan or a tagine. Add onion, garlic, ginger, bay leaves, coriander seeds and cinnamon and season well. Cook over medium heat until soft and starting to colour, about 15 minutes. Add tomatoes, chickpeas and lemon rind and bring to a simmer. Add sweet potato and capsicum and stir. Cover with a lid and bake for 1 hour or until sweet potato is cooked through. Garnish with coriander leaves and serve with couscous and natural yoghurt.

So there you have it. I think this would also be great with some simply grilled chicken on the top – if you can’t bare to go without meat.

Seeing as I am posting a vegie¬†recipe – I will unashamedly¬†give a plug to my brother and dad’s fruit, vegetable and gourmet foods shop in Anglesea, Victoria – Anglesea Fruitz. You can buy every single ingredient you need from there, including the spices from their awesome new range of Australian-grown dried herbs. So, if you’re holidaying¬†in Anglesea, pop in and have a look at the amazing range of fresh and gourmet produce – I get inspired every time I go there ūüôā



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