Quince and Vegetable Tagine Recipe

Name: Quince and Vegetable Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. ground cumin; 2 tsp. ground coriander; 1 tsp. turmeric; 1 tsp. ground ginger; 1 pinch cayenne pepper; 1 28-oz. can whole tomatoes; 3 cloves garlic, peeled and sliced; 5 tsp. sugar, divided; 1/2 head cauliflower, pulled apart into large florets (4 cups); 3 small zucchini, halved lengthwise and cut into 2-inch lengths (3 cups); 2 small fennel heads, cut into eighths lengthwise (2 cups); 1 medium red onion, quartered and thinly sliced (1 cup); 2 Tbs. olive oil; 1 tsp. ground cinnamon; 2 small unpeeled quince, cored and cut into eighths; 1/4 cup chopped cilantro, for garnish

Servings: persons

2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. turmeric
1 tsp. ground ginger
1 pinch cayenne pepper
1 28-oz. can whole tomatoes
3 cloves garlic, peeled and sliced
5 tsp. sugar, divided
1/2 head cauliflower, pulled apart into large florets (4 cups)
3 small zucchini, halved lengthwise and cut into 2-inch lengths (3 cups)
2 small fennel heads, cut into eighths lengthwise (2 cups)
1 medium red onion, quartered and thinly sliced (1 cup)
2 Tbs. olive oil
1 tsp. ground cinnamon
2 small unpeeled quince, cored and cut into eighths
1/4 cup chopped cilantro, for garnish

1
Preheat oven to 450F.
2
Combine cumin, coriander, turmeric, ginger, and cayenne pepper in small bowl.
3
Set aside.
4
Drain tomatoes, slice in half, and set aside; transfer juice to small saucepan.
5
Stir garlic, 2 tsp.
6
sugar, 1 Tbs.
7
cumin mixture, and 3 cups water into tomato juice; bring to a boil.
8
Reduce heat to medium-low, and simmer 15 minutes.
9
Toss together cauliflower, zucchini, fennel, onion, oil, tomato halves, and remaining 1 Tbs.
10
cumin mixture in roasting pan.
11
Season with salt and pepper, if desired.
12
Move vegetables to center of pan.
13
(They need not be in a single layer.)
14
Combine 2 tsp.
15
sugar and cinnamon on plate.
16
Coat cut sides of quince pieces with cinnamon sugar.
17
Arrange quince skin-side down around sides of roasting pan.
18
Sprinkle remaining cinnamon sugar and remaining 1 tsp.
19
sugar over quince.
20
Roast vegetables in pan 20 minutes.
21
Pour tomato juice mixture over vegetables, and cover with foil.
22
Reduce oven heat to 350F, and bake 1 hour, or until quince and vegetables are tender.
23
Let stand 10 minutes.
24
Sprinkle with cilantro.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tsp. ground cumin, 2 tsp. ground coriander, 1 tsp. turmeric, 1 tsp. ground ginger, and more.

Yes, Quince and Vegetable Tagine falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quince and Vegetable Tagine

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