1 potato (about 300g/10½oz), peeled and cut into roughly 2cm/¾in chunks

1 eggplant, cut into roughly 2.5cm/1in chunks

2 zucchini, halved lengthways, sliced into 2cm/¾in half-moons

1 red pepper, stalk removed, seeds removed, cut into roughly 2.5cm/1in chunks

3 tbsp mild olive oil or sunflower oil

1 tsp ground coriander

1 tsp ground cumin

400g tin chopped tomatoes

1 chopped red chili

2 tbsp maple syrup

handful chopped fresh cilantro, to garnish

salt and freshly ground black pepper


Preheat the oven to 190C/170C Fan/Gas 5. Mix the potato, eggplant, zucchini and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper.

Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetables in batches and fry, stirring and turning regularly, for 3-4 minutes, or until lightly browned.

Heat the remaining oil in a lidded casserole over a medium heat. Add the chili and fry for 3-5 minutes, stirring regularly, until softened. Add the coriander and cumin and fry for 1-2 minutes, stirring frequently.

Stir in the chopped tomatoes and maple syrup until well combined. Add the vegetables and cook for 2-3 minutes.

Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender.

Sprinkle the tagine with the chopped cilantro and serve with freshly cooked quinoa or rice.

Recipe adapted from: Good Food

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