Moroccan Vegetable Tagine

SERVES: 4-6
PREP TIME: 15 MINUTES
STOVE TOP TIME: 20 MINUTES
WONDERBAG TIME: 5 HOURS
DIFFICULTY – EASY

INGREDIENTS

• 30ml Butter
• 300g cubed butternut
• 150g parsnip, peeled and halved
• 150g sweet potato, peeled and cubed
• 2 medium onions, roughly chopped
• 300g carrots, peeled (cut into same sized pieces as the butternut)
• 6 dried apricots, halved
• 6 pitted dates, halved
• 5ml turmeric
• 5ml cumin
• 2,5ml ground ginger
• 2,5ml ground cinnamon
• 2,5ml cayenne pepper
• 5ml coarse black pepper
• 2,5ml chilli flakes
• 10ml salt
• 500ml vegetable bouillon
• 4 courgettes, thinly sliced
• 15ml fresh chopped parsley
• 15ml fresh copped coriander

DIRECTIONS

1. Fry the onions in the butter until lightly browned
2. Add all the remaining ingredients, except the courgette, parsley and coriander
3. Bring to the boil and simmer for 15 minutes
4. Place the pot with the lid on in the Wonderbag on a mat or cloth, seal and leave for 5 hours
5. Remove the pot from the Wonderbag and stir in the thinly sliced courgette, parsley and coriander
6. Serve with cous cous