Cauliflower, olive & lentil tagine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp rapeseed oil
- 1 large onionfinely chopped
- 2 garlic clovesfinely chopped
- 1 tbsp chilli powder
- 1 tsp ground cumin
- 2 tsp ground coriander
- 400g can chopped tomatoes
- 1 lemonzest removed with a potato peeler then chopped
- 2 tbsp tomato purée
- 12 Kalamata oliveshalved
- 1 tbsp vegetable bouillonpowder
- 4 large carrotscut into batons
- 1 small cauliflowercut into florets
- 400g can green lentils
- ⅓ small pack fresh corianderchopped
- 200g bulgur wheat
Nutrition: per serving
- kcal336low
- fat7glow
- saturates1g
- carbs46g
- sugars16g
- fibre17g
- protein13g
- salt0.8g
Method
step 1
Heat the oil in a large frying pan add the onion and garlic and stir-fry briefly to soften them a little. Add the spices, then pour in the tomatoes with 1 can of water then stir in the chopped lemon zest, tomato purée, olives and bouillon powder. Add the carrots and cauliflower to the pan then cover and cook for 15 mins until they are just tender. Stir in the lentils with the liquid from the can and the coriander.
step 2
While the tagine is cooking, cook the bulgur following pack instructions. If you're doing the Healthy Diet Plan, serve half with half of the tagine and chill the remainder for another night.
