Vegetable Tagine with Lemon and Coriander Flatbread - Pure Free From

Vegetable Tagine with Lemon and Coriander Flatbread

This delicious Moroccan dish excites all with its exotic and fresh flavours.

Yields4 ServingsTotal Time45 minsDifficultyIntermediate
VEGETABLE TAGINE WITH LEMON AND CORIANDER FLATBREAD

Ingredients

 100 g PURE OLIVE SPREAD
 1 kg CARROT, PARSNIPS, SWEET POTATO, POTATO, AUBERGINE, PEELED AND CUT INTO CHUNKS
 600 ml VEGETABLE STOCK
 2 tsp CUMIN SEEDS
 2 tsp CORIANDER SEEDS
 PINCH SAFFRON STRANDS
 1 ONION (FINELY CHOPPED)
 2 CLOVES GARLIC (FINELY CHOPPED)
 1 CINNAMON STICK
 JUICE AND 3 STRIPS OF RIND OF 1 LEMON
 6 DRIED APRICOTS (CHOPPED)
 4 DRIED PRUNES (CHOPPED)
 1 COX APPLE (PEELED CORED AND THICKLY SLICED)
 DASH BALSAMIC VINEGAR
 SALT AND FRESHLY GROUND BLACK PEPPER
LEMON AND CORIANDER FLATBREADS:
 100 g PURE SPREAD
 4 MINI NAAN BREADS
 1 tbsp FRESH CORIANDER (CHOPPED)
 GRATED RIND OF HALF A LEMON
 1 tsp LEMON JUICE
 SALT AND FRESHLY GROUND BLACK PEPPER

Method

1

Dry fry the coriander and cumin seeds in a heavy-based frying pan. Grind to a powder.

2

Infuse the saffron in a little warm water.

3

Melt 2 tablespoons of Pure spread in a pan and stir-fry the onion and garlic until golden.

4

Add the remaining Pure spread, cinnamon stick, ground spices and the vegetables and stir-fry for 5 minutes to brown slightly.

5

Cover with the vegetable stock, add the saffron infusion and three strips of lemon zest and bring to the boil.

6

Add the apricots and prunes. Simmer for 15 minutes.

7

Add the apple and simmer for another 10 minutes. Season with balsamic vinegar, lemon juice, and pepper.

8

To make the lemon and coriander Pure spread, put all the ingredients in a bowl and mix together.

9

Spread Mini Naan Breads with the seasoned spread and heat in a moderately hot oven for 3 minutes.