Working from home has its challenges. One of those challenges are the extra 5 meals that you now need to cook every week for lunch. With all those meals, the fridge and food cupboard empties quickly – and you may find yourself wondering how to use up those last few ingredients.
That’s why we set Matt Byne (Fooditude’s Director of Food) the task of creating a recipe with only the ingredients left in his cupboard and fridge. The results – a temptingly delicious tagine served with saffron rice, yoghurt and dukkah. Admittedly he’s stocked up with some more unique ingredients than most, but if you’re out of pomegranate molasses or saffron – don’t panic! Many of these ingredients are interchangeable and we encourage you to experiment with alternatives.
The Ingredients
Small cauliflower (cut into florets)
Aubergine (cut into 3cm chunks)
Carrot (cut into 3cm chunks)
Head of broccoli (cut into florets)
Red pepper (cut into 3cm chunks)
Skin from an orange (no pith)
Small onion (thinly sliced)
4 Garlic cloves (thinly sliced)
50g Baby spinach, washed
400g Tin of cooked lentils
1 tbsp Tomato puree
400g Tin of chopped tomatoes
3 tbsp Olive oil (or sunflower oil)
1 tbsp Ground coriander
1 tbsp Ground cumin
Cinnamon stick
Pinch of saffron
1 tbsp Harissa paste
2tbsp Pomegranate molasses
1 Veg stock cube
Seasoning
The Method
-
Add a little oil to the vegetables, then lightly roast at 180 degrees until they become tender.
-
Heat the olive oil in a casserole pan over a medium heat. Add the onions and fry for 3–5 mins, stirring regularly, until softened. Add the garlic, coriander, cumin, cinnamon stick and orange skin and fry for 1–2 minutes, stirring frequently.
-
Stir in the tomato puree, chopped tomatoes, harissa paste, saffron, pomegranate molasses, stock cube & lentils stir well until combined.
-
Cook out the sauce for 5 mins on a low heat and then add the vegetables along with the spinach.
-
Serve the tagine immediately with couscous, yoghurt and hazelnut dukkah
Previous post
