Vegetable tagine

Hi guys, it’s been a while between posts. I’ve been so busy with my nutrition studies that my blog has been neglected, but I wanted to share this recipe with you so here goes…

This is my version of a tagine, I make this all the time, I think it’s great because the flavours develop over time and it always lasts a few days in the fridge.

I drizzle a little honey at the end but if you want it to be 100% low FODMAP then omit the honey, it’s not completely essential but it adds another dimension of flavour. Fresh ginger really makes this recipe come alive, sometimes I add fresh turmeric as well, these spices have wonderful anti-inflammatory properties.

Although I’ve served this with quinoa it can also be served with grain free options like cauliflower / broccoli rice or your protein of choice, I find grains can be difficult to digest so I try to limit my intake of them.


You’ll need:

  • 1 tbsp of coconut oil
  • 300g of pumpkin diced
  • 600g of carrots chopped
  • 6 ripe tomatoes chopped (or tinned tomatoes)
  • 1 zucchini or small capsicum chopped
  • 1 cup of vegetable stock
  • 1 cinnamon quill
  • 1 tsp smoked paprika
  • 2 tsp ground coriander
  • 2 tsp ground cumin seeds
  • 1/2 tsp cayenne pepper
  • 1 tbsp grated ginger
  • Chilli flakes to taste
  • 1 tbsp manuka honey
  • Fresh coriander and mint, roughly chopped or torn to serve
  • Flaked almonds to serve
  • Cooked quinoa to serve (or your accompaniment of choice)


In a tagine or large frypan (with a lid), place the coconut oil in the tagine over a medium heat. Then add the spices (except for the fresh coriander and mint), heat and combine in the coconut oil for a minute or two until fragrant.

Add the pumpkin and carrots and coat in the spice mixture, after 3-4 minutes add the remaining vegetables and mix through well. Add the stock, mix through and allow the mixture to start to bubble, then turn the heat down as low as possible, cover with the lid and allow it to gently cook for 1 hour.

After an hour, remove the lid and turn off the heat, drizzle over the honey, serve with quinoa and top with coriander, mint and almonds.


Yours in health,

Meredith x



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