A taste of Morocco with our tantalising plant based tagine

Moroccan tagine New Norm recipe

You don't want to rush this dish, allow yourself at least an hour to cook it. But I guarantee it's worth the wait. 

The perfect balance of sweet and spicy with a combination of textures from the butternut squash, parsnips, lentils and cherry tomatoes you'll wonder why anyone ever bothers with meat in a tagine!

Okay, i'm diving straight in. Would love to see some photos of your creations or just let me know how it turns out for you. 

Moroccan tagine recipe
(feeds a large family - approx. 6-7 people, it freezes well too so great if you're into your batch cooking)


1 tbsp olive oil
2 red onions
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground cinnamon
2 garlic cloves
30g fresh ginger
2 tsp harissa powder
1 butternut squash
3 parsnips
2 carrots
200g red lentils
800g tinned cherry tomatoes
1 litre veg stock
80g chopped dried apricots OR dates
30g fresh parsley 


  1. Peel & roughly dice your onions, tagines are all about chunky veg so you don't need to worry about dicing them super fine.
  2. Peel and finely chop the garlic & just want the flavour to disperse through the dish, not big chunks!
  3. Peel & chunk the butternut squash into roughly 2cm cubes.
  4. Peel & chop the parsnips into chunky discs - about 1 cm thick.
  5. Peel & chop the carrots into diagonals, i just do this to provide a bit of visual variation in the dish, it you just want to do round discs it wont affect the flavour! Approx 1cm thick again for these. 
  6. Heat the olive oil in a large heavy based non-stick pan over a medium heat, then add the onions, garlic & ginger to saute for about 5 mins, until the start to soften.
  7. Add all the the ground spices to the pot and combine, allowing the flavours to seep into the onions for a couple minutes, stir throughout as it will get quite dry and start to stick. Add a splash of water to loosed up if needed. 
  8. Add the squash, parsnips & carrots - stir to combine all the spicey flavours with the veg.
  9. Add the red lentils & stock. Stir well.
  10. Add the cherry tomatoes and combine - you want the cherry tomatoes to retain their shape, thats why we add these after the lentils & stock as you will only need to gently stir at this stage. 
  11. Bring the pot up to a steady simmer. You don't want this one to boil or it will stick to the bottom of the pan very quickly. 
  12. Once the pot is simmering add the chopped dried apricots (or dates).
  13. Cook on a medium - low heat for 45mins - 1hr depending on the heat you are cooking on. Lower for longer would be my advice. This recipe also works really nicely in a slow cooker, leave it on low for the day and come home to a house that smells just divine!
  14. Once it's cooked and everything tender and smelling amazing, give it a taste and adjust flavours to your taste if required. The add the chopped parsley. When i'm cooking at home I'm often tempted to skip these types of garnishes, but don't, the parsley really does add a certain something to this dish in colour and flavour. 

I think you'll enjoy this one, it's perfect for this time of year too. 

Let me know how you get on in the comments below. 

Happy cooking!

Norma x


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