How To Make Pumpkin, cranberry & red onion tagine
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Serves:
Ingredients
- 1 small pumpkin, peeled and diced
- 1 red onion, thinly sliced
- 1 cup cranberries
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 cups vegetable broth
- 1/4 cup chopped fresh cilantro
Instructions
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Heat the olive oil in a large tagine or a deep, wide saucepan over medium heat.
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Add the sliced red onion and minced garlic to the tagine and cook until softened, about 5 minutes.
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Stir in the ground cumin, cinnamon, ginger, turmeric, salt, and black pepper. Cook for an additional 2 minutes to toast the spices.
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Add the diced pumpkin, cranberries, and vegetable broth to the tagine. Stir everything together and bring to a boil.
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Reduce the heat to low, cover the tagine, and let it simmer for 30-40 minutes, until the pumpkin is tender.
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Remove the lid and cook for an additional 5-10 minutes to let the liquid reduce slightly.
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Serve the tagine hot, garnished with chopped fresh cilantro. It pairs well with couscous or warm crusty bread.
Nutrition
- Calories : 142kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 672mg
- Total Carbohydrates : 23g
- Dietary Fiber : 5g
- Sugar : 10g
- Protein : 2g
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