This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info please check out my Disclosure Policy. Appreciate your support!

Share it with your friends!

Packed full of colour, flavour, and veggies, this one-pot Vegetable Tagine recipe is the perfect comforting dinner to share with family and friends. It will only cost around £5 to make and is ready in under 35 minutes.

Vegetable Tagine served on a plate.

Recipe Difficulty – Very Easy

Why this recipe works

When I think of fall and winter, I think of soups and stews! This Vegetarian Tagine hits the spot perfectly! It is easy, warming, and made in just one pot. It is also incredibly versatile, making it easy to adapt to your family’s taste preferences. Another benefit of this Vegan Tagine is that it is also gluten-free! 

There is such a great balance of sweetness coming from the apricot and squash mixed with the spices of chilli, paprika and cayenne. You can also really taste the fennel which transforms the flavour.

Delicious and incredibly simple, this Butternut Tagine is sure to be a hit! All you need to make this Tagine are some simple ingredients you can get from any supermarket. This Tagine is so quick and simple to make. Just add the ingredients into a pot and let it cook.

Veggie Tagine will easily serve 4-5 people and will store in the fridge for 2-3 days. It’s perfect for lunch leftovers or can be frozen to have on another day.

The great thing about versatile dishes like this is that you can swap the vegetables or add extras if you wish. For example, you could swap the butternut squash for sweet potato. I love to serve mine with brown rice or quinoa.

This was inspired by my Apricot and Chickpea Tagine, and pairs well with this amazing Gluten Free Naan Bread recipe.

Ingredients to make Vegetable Tagine

Ingredients to make Vegetable Tagine.
  • Red Onion – is such a great base of so many savoury dishes!
  • Garlic Cloves – is another staple in many of my recipes.
  • Ginger – brings a great spicy and warming flavour.
  • Paprika – gives a nice sweet and peppery taste.
  • Ground Coriander – is slightly citrusy and common in many curry dishes.
  • Fennel Seeds – are known for their licorice flavour that give a great earthy flavour to this Moroccan Stew.
  • Five Spice – provides bitter, sour, sweet, salty, and umami flavours all in one!
  • Chilli Flakes – gives a nice heat to this tagine.
  • Dried Apricots – add a delicious sweetness to this dish.
  • Pepper – adds a little more heat into this tagine.
  • Courgette – is also known as zucchini.
  • Butternut Squash – is one of my favourite fall vegetables to use while cooking.
  • Can of Chickpeas – add a great texture to this stew while also adding protein.
  • Can of Chopped Tomatoes – does not need to be drained.
  • Tomato Puree – adds a great, tomatoey umami flavour.
  • Vegetable Stock – is a great vegan base for stews, soups, and curries.

See recipe card for full information on ingredients and quantities.

Substitutions

  • Red Onion – yellow or white onions would also work.
  • Garlic Cloves – if you don’t have fresh garlic, use minced garlic or garlic powder.
  • Spices – feel free to adjust the spices to your taste preferences.
  • Fruit and vegetables – again, you can mix these up based on your likes and what you have available to you. Some good suggestions are mushrooms, sultanas, carrots, and dried tomatoes.
  • Chickpeas – can be replaced with most other types of beans

Variations

  • Spicy – add red chilies and increase the chilli flakes to kick the heat up on this dish.
  • Deluxe – Sprinkle with fresh herbs and toasted almonds and serve alongside my Socca Bread to step this dish up a notch. If you wanted to get extra fancy, you could make some preserved lemon and add it into the dish for a boost of flavour.
  • Kid friendly – make sure to use vegetables you know your kids like when making this tagine. Also, allowing them to help you prep it can increase the odds of them trying it out. You may also consider cutting the heat content down if your kids don’t love spice.

See this potato based version of this recipe on my website!

How to make Vegetable Tagine

Chopped vegetables on a wooden cutting board.

Step 1: Firstly, prepare the ingredients. Dice the onion and ginger. Crush the garlic. Slice the pepper into strips, the courgette into circles, the apricots into halves, and butternut squash into cubes.

Cooking onion and garlic in a large pot with oil.

Step 2: In a large pot combine oil, onion, garlic, and a generous pinch of salt and pepper. Cook it on medium heat for a couple of minutes.

Adding vegetables and spices to the cooking pot.

Step 3: Add in the spices, ginger, pepper, courgette, apricots, and drained chickpeas. Cook together for a couple of minutes.

Colorful Vegetable Tagine in a cooking pot.

Step 4: Add in the rest of the ingredients and stir. Cook on medium heat for 20-25 minutes.

Hint: Consider adding tofu, chicken, or prawns to the stew.

Leftovers

Leftover Vegetable Tagine is fabulous! Store it in an airtight container in the fridge for 2-3 days and reheat over the stove. You can also freeze it for up to 3 months. Defrost before reheating.

Recipe FAQs

What is tagine?

Tagine is a delicious authentic stew hailing from North Africa, most commonly attributed to Morocco. It is cooked in a traditional Moroccan earthenware dish, though many who recreate the recipe do it on a stovetop in a pot. In the summer, it would also be a great dutch oven meal!

Can you make tagine in a slow cooker?

Yes! If you’d like to use your crockpot, follow the same directions as my stove top recipe, but combine in the slow cooker. Cook on low for 8 hours or on high for 4 hours. 

What do you serve with tagine?

Tagine is great served along with rice or couscous. If you aren’t vegetarian, try some chicken on the side. You can also top with toasted almonds on top of the Tagine.

What should tagine taste like?

Tagine is generally a great blend of both sweet and savoury flavours. Recipes often call for both sweet and spicy spices as well as some sweeter fruits and vegetables to combine to make a delicious meal!

Vegetable Tagine in a pot with a bowl of rice next to it.

YOU MIGHT ALSO LIKE…

Tried this Vegetable Tagine recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!

P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!

4.80 from 15 votes

Vegetable Tagine

A delicious and flavour packed Vegetable Tagine that the whole family will love.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Save Recipe
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 1 red onion, diced
  • 3 garlic cloves, crushed
  • Thumb size piece ginger, diced
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp fennel seeds
  • 1/4 tsp five spice
  • Pinch chilli flakes
  • 75 g dried apricots, halved
  • 1 pepper, sliced
  • 1 courgette, chopped into circles
  • 1 small butternut squash, (roughly 1kg) chopped into cubes
  • 400 g can of chickpeas, drained
  • 400 g can of chopped tomatoes
  • 1 tbsp tomato puree
  • 600 ml vegetable stock

Instructions 

  • Firstly, dice the onion and ginger. Crush the garlic and slice the pepper into strips, courgette into circles, apricots in halves and butternut squash into cubes.
  • To a large pot add oil, onion, garlic and a generous pinch of salt and pepper and cook down on a medium heat for a couple minutes.
  • Now add all the spices, ginger, pepper, courgette, apricots, drained chickpeas and cook together for a couple minutes.
  • Add the canned tomatoes, tomato puree, stock and butternut squash and stir. Cook on a medium heat for roughly 20-25 minutes

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 2-3 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. 
To Freeze: Store in an airtight container for up to three months.
Tip 1: This dish is so versatile! Try some different combinations of fruit, vegetables, and spices!
Tip 2: If you love spicy dishes then you could add in freshly chopped chilli or even extra chilli flakes to taste.
Tip 3: The base of this moroccan vegetable tagine is vegan but you could always add extra protein if you wanted such as tofu, lamb, chicken, beef, or prawns.

Nutrition

Calories: 305kcal | Carbohydrates: 66g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Fiber: 15g | Sugar: 22g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
book banner image

About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




16 Comments

  1. 5 stars
    Omg ANOTHER amazzzzing recipe from James.
    There is so many food bloggers but he remains the only genuine down to earth one.
    Love love the simple delicious ideas.

    1. Glad you enjoyed it Ash 🙂 I think with curries it always best reheated but you can definitely eat it cold if you don’t mind it that way.

  2. 5 stars
    Quick, easy and really good. Served it with brown rice and some chicken on the side. added toasted almonds on top of the Tagine. Will definitely make this again.

  3. 5 stars
    Absolutely lovely, tasty and filling had to substitute courgette with mushroom and apricots with sultanas still great, will make again thank you for the recipe

  4. 5 stars
    This is an amazing recipe… Nutritional and satisfying still. Yum. Thank you!

    I replaced fennel seeds with cumin and apricots with dried tomatoes. Tasted much yummier on second day 🙂

  5. 5 stars
    This is cooking at the moment. We have used home grown butternut squash to make this and tried a spoon – absolutely delicious! Just waiting for the brown rice to cook now. Can’t wait to eat!

    1. Hey Alex, I would try fig or dates instead for sweetness. If not you could always just leave it out 🙂 let me know how you get on!