A chunky tomato-based stew with potato, green beans, and spicy harissa is generously poured over quinoa, which has been tossed with pitted dates and fresh mint. It is finished off with toasted almonds and spattered with creamy macadamia nut yoghurt.
Potato & Date Tagine
Potato & Date Tagine
with harissa, almonds & macadamia nut yoghurt
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Almonds
- Buttanut Macadamia Nut Yoghurt
- Cooked Chopped Tomato
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Green Beans
- Lemon Juice
- Pesto Princess Harissa Paste
- Pitted Dates
- Potato
- Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
WARM VEGGIES
Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway).
COOK UP THE Quinoa
Place the rinsed Quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOASTY Almonds
Place a pot for the tagine over medium heat. When hot, toast the chopped Almonds until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
SIMMER THE TAGINE
When the Potato pieces reach the halfway mark, return the pot to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until cooked al dente, 3-4 minutes. Toss with a drizzle of olive oil, season, and remove from the pot. Return the pot, wiped down, to medium heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, about a minute. Pour in the cooked chopped tomato and 150ml of water, give it a stir, and simmer until thickened, 10-12 minutes. Add a sweetener (to taste) and the harissa paste (to taste).
FINISH THE Quinoa & SAUCE
Toss ½ the chopped mint and ¾ of the chopped dates through the cooked Quinoa. Add the lemon juice (to taste) and seasoning. Set aside. Once the roast is done, add the cooked Potato to the harissa tagine along with the green beans and set aside.
YOUR TAGINE QUEEN!
Make a bed of the delicious Quinoa and smother in the spicy tagine. Sprinkle over the remaining mint and dates. Garnish with the toasted Almonds. Top with a hearty dollop of macadamia nut yoghurt. Delish, Chef!
WARM VEGGIES
Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway).
COOK UP THE Quinoa
Place the rinsed Quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOASTY Almonds
Place a pot for the tagine over medium heat. When hot, toast the chopped Almonds until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
SIMMER THE TAGINE
When the Potato pieces reach the halfway mark, return the pot to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until cooked al dente, 4-5 minutes. Toss with a drizzle of olive oil, season, and remove from the pot. Return the pot, wiped down, to medium heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, about a minute. Pour in the cooked chopped tomato and 300ml of water, give it a stir, and simmer until thickened, 10-12 minutes. Add a sweetener (to taste) and the harissa paste (to taste).
FINISH THE Quinoa & SAUCE
Toss ½ the chopped mint and ¾ of the chopped dates through the cooked Quinoa. Add the lemon juice (to taste) and seasoning. Set aside. Once the roast is done, add the cooked Potato to the harissa tagine along with the green beans and set aside.
YOUR TAGINE QUEEN!
Make a bed of the delicious Quinoa and smother in the spicy tagine. Sprinkle over the remaining mint and dates. Garnish with the toasted Almonds. Top with a hearty dollop of macadamia nut yoghurt. Delish, Chef!
WARM VEGGIES
Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
COOK UP THE Quinoa
Place the rinsed Quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOASTY Almonds
Place a pot for the tagine over medium heat. When hot, toast the chopped Almonds until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
SIMMER THE TAGINE
When the Potato pieces reach the halfway mark, return the pot to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until cooked al dente, 6-7 minutes. Toss with a drizzle of olive oil, season, and remove from the pot. Return the pot, wiped down, to medium heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, about a minute. Pour in the cooked chopped tomato and 450ml of water, give it a stir, and simmer until thickened, 12-15 minutes. Add a sweetener (to taste) and the harissa paste (to taste).
FINISH THE Quinoa & SAUCE
Toss ½ the chopped mint and ¾ of the chopped dates through the cooked Quinoa. Add the lemon juice (to taste) and seasoning. Set aside. Once the roast is done, add the cooked Potato to the harissa tagine along with the green beans and set aside.
YOUR TAGINE QUEEN!
Make a bed of the delicious Quinoa and smother in the spicy tagine. Sprinkle over the remaining mint and dates. Garnish with the toasted Almonds. Top with a hearty dollop of macadamia nut yoghurt. Delish, Chef!
WARM VEGGIES
Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
COOK UP THE Quinoa
Place the rinsed Quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOASTY Almonds
Place a pot for the tagine over medium heat. When hot, toast the chopped Almonds until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
SIMMER THE TAGINE
When the Potato pieces reach the halfway mark, return the pot to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until cooked al dente, 6-7 minutes. Toss with a drizzle of olive oil, season, and remove from the pot. Return the pot, wiped down, to medium heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, about a minute. Pour in the cooked chopped tomato and 600ml of water, give it a stir, and simmer until thickened, 12-15 minutes. Add a sweetener (to taste) and the harissa paste (to taste).
FINISH THE Quinoa & SAUCE
Toss ½ the chopped mint and ¾ of the chopped dates through the cooked Quinoa. Add the lemon juice (to taste) and seasoning. Set aside. Once the roast is done, add the cooked Potato to the harissa tagine along with the green beans and set aside.
YOUR TAGINE QUEEN!
Make a bed of the delicious Quinoa and smother in the spicy tagine. Sprinkle over the remaining mint and dates. Garnish with the toasted Almonds. Top with a hearty dollop of macadamia nut yoghurt. Delish, Chef!
Frequently Asked Questions
What is the preparation time for Potato & Date Tagine?
The preparation time for Potato & Date Tagine with harissa, almonds & macadamia nut yoghurt is between 20 and 40 minutes.
What is the total time required to make Potato & Date Tagine with harissa, almonds & macadamia nut yoghurt?
The total time required to make Potato & Date Tagine with harissa, almonds & macadamia nut yoghurt is between 40 and 65 minutes.
How many servings does Potato & Date Tagine provide?
4 servings
What are the main ingredients in Potato & Date Tagine?
Almonds, Buttanut Macadamia Nut Yoghurt, Cooked Chopped Tomato, Fresh Mint, Garlic Clove, Garlic Cloves, Green Beans, Lemon Juice, Pesto Princess Harissa Paste, Pitted Dates, Potato, Quinoa
What is the nutritional information of Potato & Date Tagine?
Calories: 631, Carbs: 112 grams, Fat: grams, Protein: 21.2 grams, Sugar: 20.4 grams, Salt: 441 grams
How do I prepare Potato & Date Tagine?
YOUR TAGINE QUEEN!: Make a bed of the delicious quinoa and smother in the spicy tagine. Sprinkle over the remaining mint and dates. Garnish with the toasted almonds. Top with a hearty dollop of macadamia nut yoghurt. Delish, Chef! FINISH THE QUINOA & SAUCE: Toss ½ the chopped mint and ¾ of the chopped dates through the cooked quinoa. Add the lemon juice (to taste) and seasoning. Set aside. Once the roast is done, add the cooked potato to the harissa tagine along with the green beans and set aside. TOASTY ALMONDS: Place a pot for the tagine over medium heat. When hot, toast the chopped almonds until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. WARM VEGGIES: Preheat the oven to 200°C. Spread the potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway). COOK UP THE QUINOA: Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. SIMMER THE TAGINE: When the potato pieces reach the halfway mark, return the pot to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until cooked al dente, 4-5 minutes. Toss with a drizzle of olive oil, season, and remove from the pot. Return the pot, wiped down, to medium heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, about a minute. Pour in the cooked chopped tomato and 300ml of water, give it a stir, and simmer until thickened, 10-12 minutes. Add a sweetener (to taste) and the harissa paste (to taste).
What should be prepared from my kitchen to make Potato & Date Tagine?
Almonds, Buttanut Macadamia Nut Yoghurt, Cooked Chopped Tomato, Fresh Mint, Garlic Clove, Garlic Cloves, Green Beans, Lemon Juice, Pesto Princess Harissa Paste, Pitted Dates, Potato, Quinoa
How many calories does Potato & Date Tagine have?
631 calories
How much fat content does Potato & Date Tagine have?
grams
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