Vegetarian Tagine with Potatoes and Carrots
(1 vote)
(1 vote)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
351
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 51.6 μg | (86 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,415 mg | (35 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram waxy potatoes
- 3 carrots
- 2 Tomatoes
- 2 garlic cloves
- 1 handful cilantro
- 1 tsp fennel seeds
- 1 Tbsp Harissa
- 1 pinch Turmeric
- 1 pinch cinnamon
- 4 Tbsps olive oil
- 250 milliliters Vegetable broth
- 100 grams black Olives
- salt
- freshly ground peppers
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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