Winter root vegetable tagine recipe

Name: Winter root vegetable tagine
Yield: Serves 4
Ingredients: 2 onions; 2 carrots; 2 medium parsnips or potatoes; 2 large sweet potatoes, cut into 2cm chunks; 1 small swede; 1 tbsp olive oil; 2 large cloves garlic, peeled and crushed; 2 tbsp tomato purée; 2 tbsp harissa paste; 600ml vegetable stock made using two cubes; 210g butterbeans, drained and rinsed; 400g tin of chopped tomatoes; large handful chopped fresh parsley

A North-African inspired favourite, this vegetarian tagine makes the most out of winter's delicious root vegetables for a gently spiced and warming supper. The vegan dish is bulked up with filling butterbeans and served with lemon, couscous and coriander.

See method

Serves 4
12 mins to prepare and 55 mins to cook
228 calories / serving

Dairy-free
Vegan
Vegetarian

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Tesco Brown Onions Loose
2 onions
£0.11
£0.95/kg
Tesco Carrots Loose
Aldi Price Match
2 carrots
£0.11
£0.69/kg
Tesco Parsnips Loose
Aldi Price Match
2 medium parsnips or potatoes
£0.22
£1.48/kg
Tesco Large Sweet Potatoes Loose Class 1
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2 large sweet potatoes, cut into 2cm chunks
£0.42
£1.19/kg
Tesco Swede Each (C)
This product's currently out of stock
1 small swede
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Garlic 4 Pack
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2 large cloves garlic, peeled and crushed
£0.87
£0.22/each
Tesco Harissa Paste 90G
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Offer valid for delivery from 29/09/2026 until 26/10/2026
2 tbsp harissa paste
£1.80
£20.00/kg
Tesco Vegetable Stock Cubes 10 Pack 100g
600ml vegetable stock made using two cubes
£1.00
£10.00/kg
Biona Organic Butter Beans 400g
Everyday Low Price
210g butterbeans, drained and rinsed
£1.75
£7.29/kg DR.WT
Grower's Harvest Chopped Tomatoes 400G
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400g tin of chopped tomatoes
£0.43
£1.08/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
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large handful chopped fresh parsley
£0.50
£16.67/kg
Tesco Tomato Puree 200G
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2 tbsp tomato purée
£0.59
£2.95/kg

Method

Peel and cut onions into fairly thick slices. Cut the peeled carrots and parsnips or potatoes into fairly thick batons and cut the peeled sweet potato into 3cm chunks. Peel the swede and cut it into 1.5cm rounds then into quarters. Heat the oil in a flameproof casserole dish and saute the onions over medium low heat for 5 minutes or until soft and transparent. Add the garlic, tomato purée and harissa paste and stir for a minute.
Add the carrots, parsnips or potatoes, sweet potatoes and swede. Pour in the stock and black pepper, bring to simmer. Cover and cook for 30 mins until the vegetables are tender. Stir in the butterbeans and canned tomatoes and cook for a further 15 minutes. Press some of the beans into the sides of the casserole dish to break them up and thicken the sauce. Check seasoning, adding salt if necessary, and serve sprinkled with plenty of parsley.