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Spiced veg tagine (V)


Mr Huda’s authentic curry paste from our Love Local range gives this spicy veggie dish a rich flavour that will warm you up on chilly autumn days. 



  • 2 tbsp Ownsworth's Rapeseed Oil
  • 2 red onions, cut into thin wedges
  • 300g carrots, peeled and chopped
  • 300g parsnips, peeled and chopped
  • 1 clove garlic, crushed to a paste
  • 1 heaped tbsp Mr Huda's Universal Curry Paste
  • 500ml vegetable stock
  • 100g soft dried apricots (optional)
  • 1 x400g can chickpeas, drained and rinsed
  • 1 tbsp runny honey from the Love Local range
  • 300g couscous
  • Juice of 1 lemon
  • Handful mint leaves and handful fresh coriander leaves (both optional)


  1. Heat half the oil in a large casserole dish and cook the onion wedges on the cut sides for a minute or two over a medium heat to brown. Remove from the pan and set aside. 
  2. Add the rest of the oil to the pan and cook the carrots and parsnips for a few minutes to brown. Add the peppers, garlic and curry paste, cook for a minute or two, then pour in the stock. Add the apricots, if using, and return the onions to the pan. Bring to the boil, turn down to a simmer, cover and cook for 10 minutes.
  3. Remove lid, stir in the chickpeas and cook for another 5-8 minutes until the chickpeas are hot and veg tender. Stir in the honey. Season.
  4. While the tagine cooks, put the couscous in a bowl; season. Pour over boiling water to cover, then cover the bowl with clingfilm; leave for 5 minutes. Pour in half the lemon juice and stir in half the herbs, if using. 
  5. To serve, scatter remaining herbs over the tagine and add more lemon juice, if liked. Serve with the couscous.