Seasonal Vegetable Tagine with Jackseed Masala
Rated 5.0 stars by 1 users
Author:
Jungle Kitchen
Servings
4
Prep Time
15 minutes
Cook Time
40–50 minutes
Transport your taste buds to North Africa with this hearty and aromatic vegetable tagine. Featuring a vibrant mix of seasonal vegetables, warming spices, and the rich depth of Jackseed Masala, this dish is a celebration of flavours. Slow-cooked in a traditional tagine (or a heavy pot), it allows the ingredients to meld beautifully, creating a comforting and nourishing meal.
Ingredients
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¼ cup virgin olive oil, plus more for drizzling
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2 medium yellow onions, peeled and sliced
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8–10 garlic cloves, peeled and chopped
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1 large carrot, peeled and quartered
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2 large russet potatoes, peeled and quartered
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1 large sweet potato, peeled and cut into two wedges
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1 tbsp Harissa spice blend or paprika
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1 tsp ground cumin
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½ tsp turmeric
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Salt and pepper, to taste
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1 can Jackseed Masala
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1 small head cauliflower
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50g raisins
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Handful fresh parsley leaves
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1 lemon, for garnish
Directions
Drizzle olive oil inside your tagine, ensuring the base is well coated.
Layer the onions, sweet potatoes, and potatoes at the bottom. Arrange the remaining vegetables as desired, embracing seasonal colours and textures.
In a small bowl, mix the spices with olive oil and a splash of water. Evenly coat the vegetables with this mixture.
Sprinkle the raisins over the vegetables and cover with the lid.
Cook on medium-low heat for 15–20 minutes, allowing the flavours to blend without overpowering the fresh ingredients.
Once fragrant, gently lift the cauliflower head and fill the space around it with the Jackseed Masala. Return the cauliflower to its place.
Cover and cook for an additional 25–30 minutes, letting all the ingredients harmonise beautifully.
Garnish with fresh parsley and a squeeze of lemon before serving.