The Best Butternut Tagine – Vegan

Thick vegetable stews are one of the best things to eat when it is a bit cold.   This tagine is also good made with sweet potato. Serve with couscous or rice

butternut tagine

The Best Butternut Tagine

A tagine is an earthenware pot with a conical top used for cooking wonderful fragrant stews from North African countries such as Morocco. I use a beautiful one made for me by a friend, but if you don’t have the actual tagine an ovenproof dish with a lid works just as well. The ingredient list is long, but the recipe is simple. Chicken or meat can be added if required.


  • 1 tsp ground cinnamon
  • 1 stick of cinnamon broken into pieces
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 whole dried chili
  • a few sprigs of fresh rosemary
  • 3 cm piece of fresh ginger grated (or 2 tsp ground ginger)
  • 6 dried apricots sliced
  • 2 onions sliced
  • 4 cups of butternut or sweet potato, cut into 3cm cubes.
  • 4 clove of garlic cut in half
  • 1 kg tomatoes or two tins of chopped tomatoes or any you have frozen
  • 1 tin chickpeas
  • 1/2 cup olive oil
  • Extras
  • Chopped fresh coriander or parsley optional
  • Plain yoghurt or sour cream optional


  • Combine all ingredients (except extras) in a big bowl and mix until the vegetables are well coated.
  • Tip the whole lot into your tagine or ovenproof dish, close with the lid and bake for an hour at 190C
  • Stir once or twice while it’s cooking to stop it sticking
  • Top with chopped fresh coriander or parsley. Serve with couscous and a dollop of plain yoghurt



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