Quick Carrot and Coriander Tagine

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

All the deep, rich flavours you’d expect from a tagine without the hours of cooking it usually takes to make one. This vegetarian version combines sweet carrots and apricots in a richly spiced sauce. Serve with couscous for a quick and hearty meal.

recipe updated 3 Dec 2018


  • Olive oil icon
    Olive oil
    2 tbsp
  • Carrot icon
    x 17½
  • Ginger icon
    1¾ tbsp
  • Garlic clove icon
    Garlic clove
    x 2
  • Ras el hanout icon
    Ras el hanout
    2 tsp
  • Ground coriander icon
    Ground coriander
    1 tsp
  • Saffron threads icon
    Saffron threads
    1 pinch
  • Dried apricots icon
    Dried apricots
    ½ cup
  • Preserved lemon icon
    Preserved lemon
  • Vegetable stock icon
    Vegetable stock
    1¾ cups
  • Coriander icon
    ½ cup


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Large serving bowl
  • kCook icon Saucepan

Step preview

  1. Prep and set aside carrot: sliced
  2. Prep and set aside ginger: peeled & finely chopped
  3. Prep and set aside garlic clove: sliced
  4. Prep and set aside dried apricots: sliced
  5. Prep and set aside preserved lemon: coarsely chopped
  6. Prep and set aside coriander: chopped
  7. Heat a saucepan on medium heat
  8. Add olive oil
  9. Add prepared carrot
  10. Add prepared ginger
  11. Add prepared garlic clove
  12. Cook on medium heat until softened
  13. Add ras el hanout
  14. Add ground coriander
  15. Add saffron threads
  16. Add prepared dried apricots
  17. Stir for approx 1min
  18. Add prepared preserved lemon
  19. Add hot vegetable stock
  20. Cover
  21. Simmer for 10min until tender
  22. Ladle carrots into 4 large serving bowls
  23. Garnish with prepared coriander
  24. Serve
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