Vegetarian Tagine with Potatoes and Carrots
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
372
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 372 kcal | (18 %) | ||
| Protein | 8.83 g | (9 %) | ||
| Fat | 17.02 g | (15 %) | ||
| Carbohydrates | 57.06 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.77 g | (29 %) |
more nutritional values
| Vitamin A | 1,080.83 mg | (135,104 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.79 mg | (7 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 3.24 mg | (27 %) | ||
| Vitamin B₆ | 0.41 mg | (29 %) | ||
| Folate | 50.47 μg | (17 %) | ||
| Pantothenic acid | 0.08 mg | (1 %) | ||
| Biotin | 2.46 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59.93 mg | (63 %) | ||
| Potassium | 1,420.98 mg | (36 %) | ||
| Calcium | 94.73 mg | (9 %) | ||
| Magnesium | 51.26 mg | (17 %) | ||
| Iron | 3.17 mg | (21 %) | ||
| Zinc | 0.72 mg | (9 %) | ||
| Saturated fatty acids | 2.24 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
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4
Preparation steps
1.
Peel and rinse potatoes, cut into large pieces. Peel and rinse carrots, cut into large pieces as well. Rinse tomatoes and remove stalks, chop coarsely. Peel garlic and chop finely. Rinse cilantro, shake dry and chop finely. Mix fennel seeds with harissa, turmeric and cinnamon.
2.
Heat oil in a large tagine (or a pot). Saute potatoes and carrots briefly. Add garlic, sprinkle with about half of spice mixture and saute briefly. Add broth and simmer, covered, for about 25 minutes on low heat. Add half of cilantro leaves and olives and simmer for 5 more minutes. Season with salt and pepper. Sprinkle with remaining spice mixture and garnish with cilantro leaves. Serve.
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