Honey & Almond 7 Vegetable Tagine
1 Large onion
2 Garlic cloves
2 Fresh red chillies
1 Green pepper
1 Red pepper
2 tbsp butter
Salt & freshly ground pepper for seasoning
Fresh coriander for garnish
Slice the carrot into chunks and cut the cauliflower into florets, boil until soft and drain.
Melt the butter in a pan, add the sliced onions, chillies, garlic, peppers and mushrooms, fry until brown. Add the cooked carrots and cauliflower to pan and pour over Al’Fez Honey and Almond Tagine sauce, season with salt and pepper, cover and simmer for 20 minutes.
Serving Suggestion: Serve with Al’Fez Moroccan Spiced Couscous, warm bread and garnish with fresh coriander.
Add prawns for a seafood alternative.