Turmeric Vegetable Tagine

Meal Type: Lunch, Dinner

Tags: gluten-free, wheat-free, dairy-free, soya-free, egg-free, refined-sugar-free, vegan

A delicious and wonderfully healthy meal! This tagine is packed with flavour, vegetables, and fragrant spices with amazing properties.

Total Time: 35-40 min (preparation only: 20 min)

Yield: 4 servings


1 large aubergine (approx. 400 g / 14 oz)

1 med onion

1 med red pepper

1 med yellow pepper

1 med green pepper

1 small sweet potato (approx. 180 g / 6.5 oz)

2 med courgettes

130 g chickpeas tinned in water (rinsed and drained)

5 cloves garlic

250 g chopped tomatoes

150 ml coconut cream

2 tbs tomato puree

5 tsp ground turmeric

1 tbs onion powder / granules

2 tbs garlic powder / granules

1 tbs coconut oil

1 vegan stock cube

1 tsp sea salt (or to taste)

Cayenne pepper to taste (optional)

700 ml boiling water             


1. Saute chopped onion and garlic in coconut oil on medium heat for 5 minutes.

2. Add chopped potato, aubergine, peppers, courgettes, boiling water, vegetable stock cube, turmeric, salt, pepper, garlic and onion powder, and cook for another 15 minutes on medium heat (covered). Check the potato is cooked through.

3. Add chickpeas, chopped tomatoes, tomato puree, and coconut cream, and cook for further 2 minutes.

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