Moroccan · Main course
Cauliflower & Potato Vegan Tagine
Cauliflower and potato braised together in a turmeric-and-cumin sauce with onion, garlic, tomato and peas make a comforting, budget-friendly vegan tagine, the vegetables soaking up the golden, lightly spiced broth. Simple and filling, it is the kind of meatless one-pot cooked in Moroccan homes and served with bread to mop the sauce.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 small cauliflower, in florets
- 500 g potatoes, in chunks
- 150 g peas
- 2 onions, chopped
- 3 garlic cloves, crushed
- 400 g chopped tomatoes
- 1 tsp turmeric, 1 tsp cumin, 1 tsp ginger
- 4 tbsp olive oil
- Coriander, lemon juice, salt and pepper
Method
- 1
Soften the base
Cook the onions and garlic in the oil until soft, then stir in the turmeric, cumin and ginger.
- 2
Add tomatoes and potatoes
Add the tomatoes, potatoes, a cup of water and salt, cover and simmer 15 minutes.
- 3
Add cauliflower
Stir in the cauliflower florets and cook, covered, for 15 minutes until the vegetables are nearly tender.
- 4
Finish with peas
Add the peas and cook 5 minutes more until everything is tender and the sauce thick.
- 5
Serve
Brighten with lemon juice, fold through coriander, and serve with warm bread.
Chef's tips
- Add the cauliflower after the potatoes so it stays intact rather than turning mushy.
- Keep the braise gentle and just moist so the vegetables cook through without the sauce drying out.
- A squeeze of lemon and plenty of fresh coriander lift the golden, mellow sauce.
Frequently asked questions
Can I add chickpeas?
Yes. A tin of chickpeas stirred in with the peas adds protein and makes it more substantial without changing the character of the dish.
Will it keep?
Yes, it keeps for a few days in the fridge and reheats well. Add a splash of water when reheating, as the potatoes and cauliflower thicken the sauce on standing.