Dairy-Free Moroccan Tagine with Sweet Potatoes and Apricots

Ingredients

• 2 tablespoons Olive Oil
• 1 large Onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 2 medium Sweet Potatoes
• 0.5 cup Dried Apricots
• 2 cups Vegetable Broth
• 1 teaspoon Cinnamon
• 1 teaspoon Turmeric
• 0.5 teaspoon Cumin
• 0.5 teaspoon Coriander
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 tablespoons Fresh Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of Olive Oil and let it warm for about 30 seconds until it shimmers.
2. 2Add the 1 large Onion, cut into 1.27 cm pieces, to the pot. Cook, stirring occasionally, until the onion pieces are softened and translucent, about 5 minutes.
3. 3Add the 4 cloves of Garlic, minced, and the 1 tablespoon of Ginger, grated. Cook, stirring constantly, until fragrant, about 1 minute. Be careful not to let the garlic burn.
4. 4Add the 2 medium Sweet Potatoes, peeled and cut into 2.54 cm cubes, the 0.5 cup of Dried Apricots, the 2 cups of Vegetable Broth, the 1 teaspoon of Cinnamon, the 1 teaspoon of Turmeric, the 0.5 teaspoon of Cumin, the 0.5 teaspoon of Coriander, the 0.5 teaspoon of Salt, and the 0.25 teaspoon of Black Pepper to the pot. Stir everything together.
5. 5Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes. The tagine is ready when the sweet potato cubes are easily pierced with a fork and the liquid has thickened slightly.
6. 6Remove the pot from the heat. Stir in the 2 tablespoons of Fresh Cilantro, chopped. Let the tagine rest for 5 minutes before serving. This allows the flavors to meld together.
7. 7Serve the Dairy-Free Moroccan Tagine hot.

Related Guides