Vego stars
WHOLE CARROT TAGINE
PREP + COOK TIME 1 HOUR 40 MINUTES SERVES 4
1 bunch fresh coriander
¼ cup (60ml) extra virgin olive oil
2 red onions (340g), cut into wedges
2 cloves garlic, crushed
½ cup (75g) dried apricot halves
1½ teaspoons ground coriander
2½ teaspoons ground cumin
1½ teaspoons ground cinnamon
1kg baby carrots, scrubbed, halved
2 cups (500ml) vegetable stock
250g pearl couscous
400g canned cherry tomatoes
1/3 cup (60g) pistachios, roasted, chopped coarsely
1 Wash coriander well, especially roots. Finely chop roots and enough stems to measure 2 tablespoons. Chop enough coriander leaves to measure ½ cup; reserve remaining whole leaves.
2 Heat a large flameproof tagine dish or casserole over medium heat. Once dish is hot, add 2 tablespoons of the oil and onions; cook, stirring occasionally, for 5 minutes or until onions are soft. Add garlic, apricots, ground spices and coriander roots and stems; cook, stirring for 40 minutes or until fragrant.
Increase heat to high, add carrots and stock to tagine; stir to coat carrot in spice mixture. Bring to a boil. Reduce heat to medium; cook, covered, for
