Moroccan Tajine
Ingredients
- 2 tbsp olive oil
- 1 tbsp cinnamon
- 1 tsp ground cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1 large onion Diced
- 4 cloves garlic Minced
- 1 8 ounce package Tempeh- Original or Wild Rice Flavor Cubed
- 2 14.5 ounce cans Diced Tomatoes
- 3 Large Carrots Cut in 1/4 inch coins
- 3 Stalks celery Cut in 1/2 inch pieces
- 1 Large Turnip Peeled, cut in 1/2 inch cubes
- 1 lemon Sliced in rounds
- 2 Cups Cauliflower florets
- 1 tbsp honey
- salt To Taste
- 2 tbsp cilantro Minced
- 3 tbsp Pine nuts Lightly toasted
- Harissa Sauce To Taste
Servings: people
Instructions
- 1. Coat a large Dutch oven with olive oil and place at low heat. Add cinnamon, cumin, coriander, and turmeric. Stir spices until fragrant, about 3 minutes. Add onion, garlic and ginger; increase heat to medium and sauté about 3 minutes. (cover if vegetables start to stick). 2. Meanwhile, place enough water in a small saucepan to cover the cubed tempeh. Boil water, then add tempeh. Cook 5 minutes. Drain well. 3. To the Dutch oven, add tomatoes, carrots, celery, turnip,and lemon slices. Cover and simmer about 10 minutes. Add the cauliflower and tempeh; simmer 10 to 15 minutes, until all vegetables are tender. Remove and discard lemon rounds. Add honey and salt to taste. Garnish with cilantro and pine nuts; serve with harissa sauce. Note- Serve it over fruited cous-cous or quinoa.
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