Carrot and Apricot Tagine

Carrot and Apricot Tagine

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 20 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Key Ingredients:

A very healthy and delicious dish all the way from Africa – totally satiating

Ingredients

Medium carrots, peeled and cut lengthways into thick pieces 4
Dried apricots, seeded 1 cup
Oil 1 tsp
Garlic cloves, finely chopped 4
Ginger, finely chopped 1 tbsp
Medium onion, finely chopped 1
Ras el hanout (African garam masala) 1 tsp
Cinnamon (dalchini) powder 1 tsp
Red chilli powder ½ tsp
Turmeric powder ¼ tsp
Honey 2 tbsps
Salt to taste
Vegetable stock 1 cup
Raisins (kishmish), soaked in water ½ cup
Fresh parsley or fresh coriander leaves, finely chopped 2 tbsps
Ras El Hanout
Cumin powder 1 tsp
Dried ginger powder 1 tsp
Turmeric powder 1 tsp
Salt 1 tsp
Cinnamon (dalchini) powder ¾ tsp
Black pepper powder ¾ tsp
White pepper powder ½ tsp
Coriander powde ½ tsp
Nutmeg (jaiphal) powder ½ tsp
Green cardamom powder ½ tsp

Methods

Heat 1 tsp oil in a non-stick pan, add garlic, ginger and onion and saute on medium heat till soft.
Add carrot, ras el hanout, cinnamon powder, red chilli powder, turmeric powder, honey, salt and mix well.
Add vegetable stock, apricots and raisins and mix well. Cover and cook for 10 minutes on low heat.
Add 1 cup water and parsley, mix, cover and cook on low heat for 5 minutes more.
Transfer into a tangine and serve hot.

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