Vegetable Tagine with Lemon and Coriander Flatbread

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

Vegetable Tagine with Lemon and Coriander Flatbread
  • Time 45 Mins
  • Feeds 4 People
  • Level Intermediate

Recipe Ingredients

100G PURE SPREAD
2TSP CUMIN SEEDS
2TSP 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
1KG CARROT, PARSNIPS, SWEET POTATO, POTATO, AUBERGINE, PEELED AND CUT INTO CHUNKS
1 COX APPLE, PEELED CORED AND THICKLY SLICED
DASH BALSAMIC VINEGAR
SALT AND FRESHLY GROUND BLACK PEPPER
600ML/1PT VEGETABLE STOCK

LEMON AND CORIANDER FLATBREADS
100G PURE SPREAD
1TBSP FRESH CORIANDER, CHOPPED
GRATED RIND OF HALF A LEMON
1TSP LEMON JUICE
SALT AND FRESHLY GROUND BLACK PEPPER
4 MINI NAAN BREADS

Method

Dry fry the coriander and cumin seeds in a heavy-based frypan. Grind to a powder. Infuse the saffron in a little warm water.

Melt 2 tablespoons of Pure spread in a pan and stir-fry the onion and garlic until golden. Add the remaining Pure spread, cinnamon stick, ground spices and the vegetables and stir-fry for 5 minutes to brown slightly.

Cover with the vegetable stock, add the saffron infusion and three strips of lemon zest and bring to the boil. Add the apricots and prunes. Simmer for 15 minutes.

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

To make the lemon and coriander Pure spread, put all the ingredients in a bowl and mix together. Spread Mini Naan Breads with the seasoned spread and heat in a moderately hot oven for 3 minutes.