Veggie Tagine

This meal is packed with starchy carbohydrates and perfect for a mid-meal dinner as you can pop everything in the pan and leave it to work its magic. At 300kcal per serving it is a good option for those looking to lose weight as the high fibre (9.5g) and water content from the vegetables will keep you fuller for longer. To increase the protein content you could add some chickpeas into the tagine itself, or what I tent to do is serve with green lentils.

Serves 6

Ingredients:

70ml olive oil

2 onions, sliced

140g cherry tomatoes, halved

1cm ginger, grated

1tsp. paprika,

1tsp. cayenne pepper

1tsp. turmeric

1tsp. thyme (fresh or dried)

3 carrots, sliced lengthways

3 parsnips, sliced lengthways

2 sweet potatoes, sliced lengthways

1 courgette, sliced lengthways

40g sultanas

Method:

1). Heat the olive oil in a large saucepan or cast iron pot, over a medium heat.

2). Add the onion, tomatoes and spices. Cook for approximately 5 minutes.

3). Add the remaining vegetables and sultanas, mix everything together and then cover with approximately 400ml water.

4). Bring to the boil and then cover and simmer for 30-40 minuets, or until the vegetables are completely cooked.

5). Serve with rice or lentils and a bit of parsley.

6). Enjoy!

Nutritional Composition (per serving):

Energy (kcal): 300

Fat (g): 13

Saturates (g): 2.1

Carbohydrates (g): 36

Sugars (g): 23

Protein (g): 3.7

The Sports Chef