Quick Carrot and Coriander Tagine

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
  • Serves icon
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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 8 Oct 2019


  • Carrot icon
    x 17½ (about 875g)
  • Ginger icon
    1¾ tbsp (about 9g)
  • Garlic clove icon
    Garlic clove
  • Dried apricots icon
    Dried apricots
    ½ cup (about ½)
  • Preserved lemon icon
    Preserved lemon
    4 wedges
  • Coriander icon
    ½ cup (about 14g)
  • Olive oil icon
    Olive oil
    2 tbsp (about 30ml)
  • Ras el hanout icon
    Ras el hanout
    2 tsp (about 2)
  • Ground coriander icon
    Ground coriander
    1 tsp (about 2g)
  • Saffron threads icon
    Saffron threads
    1 pinch
  • Vegetable stock icon
    Vegetable stock
    1¾ cups (about 400ml)


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

Step preview

  1. Heat a clean saucepan - medium heat
  2. Add olive oil, carrot, ginger and garlic clove to the saucepan
  3. Cook until softened - medium heat
  4. Add ras el hanout, ground coriander, saffron threads and dried apricots to the carrots
  5. Stir - approx 1 min
  6. Add preserved lemon and vegetable stock to the carrots
  7. Cover
  8. Simmer until tender - 10 min
  9. Ladle carrots into 4 large serving bowls
  10. Garnish with coriander
  11. Serve
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