The long cooking process required with a tagine can make them seem un-appealing, especially in today’s time starved culture, but with no meat to cook, this is a quick and easy dish to put together and ideal for a winter’s evening. The juicy semi dried tomatoes work in a similar way to using dried fruit and their smokiness is happily absorbed by the comforting combination of sweet potato and mushrooms.
2 tbsp olive oil
1 red onion, peeled and diced
1 clove of garlic, peeled and sliced
Salt and pepper
2 tbsp Tagine Paste
1/4 tsp ground ginger
½ vegetable stock cube
Pinch saffron threads
500g sweet potatoes, washed and cut into 2cm rounds
200g white potato, washed and cut into small chunks
125g shitake mushrooms, stalks removed
2 Portobello mushrooms, each cut into 6 traingles
½ jar Smoked Semi Semi Dried Tomatoes, drained of oil
A tagine pot is obviously perfect for this dish, but a cast iron casserole pot will also do the job. If you have neither, a deep frying pan with a lid of some variety will work.
Place the tagine base on a medium heat and when hot, add the olive oil, followed by the red onion, garlic and a few pinches of salt. Cook gently for around 10 minutes, until softened, then add the Tagine Paste and ground ginger and cook out for 2 minutes, before adding the saffron, stock cube and 250ml water. Bring up to the boil and then add the potatoes and mushrooms, stirring so that they are coated. It might seem like everything doesn’t fit but the mushrooms will shrink a lot. Cover with a lid and turn the heat down to low – medium so the liquid gently simmers. Cook for 25 – 30 minutes, or until the sweet potatoes are cooked and the white potatoes falling apart.
Add the tomatoes and stir through, then increase the heat so that the liquid reduced and thickens. Continue to stir so that the vegetables are well coasted. Serve alongside steamed cous cous.