Fruity sweet potato tagine recipe
Created by The Tesco Recipes team
This fruity sweet potato tagine with orange and coriander flavours is a great option as a vegetarian main. Quick, freezable and healthy, it ticks all the boxes.
See method- Serves 4
- Takes 30 mins
- 641 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 2 tbsp olive oil
- 2 onions, sliced
- 2 garlic cloves, sliced
- 4 tsp harissa seasoning
- 600g sweet potatoes, peeled and cut into 3-4cm chunks
- 400g tin chickpeas, drained
- 1 vegetable stock cube, made up to 1.1ltrs
- 75g cranberry sauce
- ½ orange, zested and juiced
- 250g couscous
- 30g pack fresh coriander
- 100g crème fraîche, to serve
Each serving contains
- Energy
- 2700kJ 641.0kcal
- Fat
- 15g
- Saturates
- 5g
- Salt
- 1.7g
- Sugars
- 26g
of the Reference intake
Carbohydrate 102.9gProtein 16.4gFibre 13.7g
Method
- Heat the oil in a deep saucepan over a medium heat and fry the onions for 10 mins. Stir in the garlic and harissa seasoning; fry for 2 mins.
- Add the sweet potatoes, chickpeas and 750ml stock, then stir in the cranberry sauce. Bring to a simmer and cook for 12 mins or until the sweet potato is just tender.
- Meanwhile, put the couscous in a heatproof bowl. Pour over the 350ml hot stock and sit a plate on top to cover. Leave to soak for 10 mins. Reserve 4 coriander sprigs; chop the rest of the leaves.
- Stir the orange zest and juice into the tagine; season to taste. Use a fork to fluf up the couscous, then stir through the chopped coriander with a little seasoning. Serve the tagine spooned over the couscous, topped with crème fraîche and the reserved coriander sprigs.
- See more Vegetarian recipes
Freezing and defrosting guidelines
Freeze the tagine in an airtight container. Defrost, then reheat in the microwave or a saucepan until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
