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Spiced Root Vegetable Tagine

Spiced Root Vegetable Tagine

A spicy vegetarian option....

Serves 6
Prep time 5 minutes
Cooking time 50 minutes


  • 2 medium carrots (peeled, quartered lengthways, then chopped)
  • 2 medium parsnips (peeled then chopped)
  • 1/2 celeriac or turnip (peeled then chopped)
  • 1/2 medium butternut squash / local winter squash (peeled then chopped) 150g tinned chickpeas (drained and rinsed)
  • 100ml cold water
  • 1 tbsp vegetable oil
  • 4 star anise (optional)
  • 2 cinnamon sticks (optional)
  • 2 bay leaves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon hot paprika
  • 1 small pinch dried chilli flakes
  • 1 pinch black pepper
  • Handful of chopped fresh coriander
  • 2 tablespoons low fat natural yoghurt
  • Lemon wedges to serve



1. Heat oven to 190 degrees celsius.

2. Prepare all your vegetables, ensuring they are all chopped into medium sized cubes

roughly the same size so they cook at the same rate.

3. Place all the vegetables (excluding the butternut squash), oil, spices (star anise, cinnamon, ground ginger, ground turmeric, paprika, chilli flakes) bay leaves, a tablespoon of cold water and a little salt and pepper into a heavy based casserole dish with a lid.

4. Cook in a preheated oven at 190 degrees celsius for 10 minutes.

5. Take the casserole dish out of the oven. Add the chopped butternut squash and a little more cold water (around 1 tablespoons). Cook for another 30 mins or so until thevegetables are just tender.

6. Add the drained chickpeas along with 50ml water and cook for a further 10 minutes in the oven.

7. Remove from the oven, give it a good stir.

8. Serve in large bowls topped with a spoonful of low fat natural yoghurt and freshly chopped coriander with a wedge of lemon.

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