### TranslatedIngredients: 2 Carrots (Gajjar),2 Potatoes (Aloo),2 Parsnip,2 Leek,2 Red onion,2 tablespoons Extra Virgin Olive Oil,Salt - to taste,10 Prunes,Mint Leaves (Pudina) - few for ganish,2 Onions,5 cloves Garlic,2 inch Ginger,1 tablespoon Honey,1 tablespoon Cumin powder (Jeera),1 tablespoon Paprika powder,1 tablespoon Kashmiri Red Chilli Powder,1 teaspoon Turmeric powder (Haldi),1 tablespoon Lemon juice,5 tablespoons Extra Virgin Olive Oil,1/2 cup Coriander (Dhania) Leaves ### PrepTimeInMins: 10 ### CookTimeInMins: 60 ### TotalTimeInMins: 70 ### Servings: 8 ### Cuisine: African ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Vegetable Tagine recipe, we will first get started with the chermoula paste.To make the chermoula paste add all the ingredients mentions in the list into a blender and blend into smooth paste. Keep aside. Heat oven to 150 degree centigrade. Grease a baking casserole with olive oil. Chop all vegetables roughly into chunks. Pour the remaining olive oil over the vegetables along with salt and mix well. Transfer the vegetables onto the casserole and place it in the over for about 7 to 10 minutes or until the vegetables or browned. Add the chermoula paste mix well. Add prunes and water, mix and place it back into the oven. Cook for about 45 to 55 minutes until all vegetables and spics comes together. Once done and the desired consistency is reached, remove from oven. Sprinkle mint leaves and serve it with couscous.Serve Vegetable Tagine on its own for a weekend dinner with a glass of chilled wine.
