What are the main ingredients in Potato & Date Tagine?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Potato & Date Tagine

Name: Potato & Date Tagine
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

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

with harissa, almonds & macadamia nut yoghurt

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 65 minutes

Download the Recipe for 2

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

Serves 1

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!

Potato - 200g
Quinoa - 75ml
Almonds - 5g
Green Beans - 80g
Garlic Clove - 1
Cooked Chopped Tomato - 100g
Pesto Princess Harissa Paste - 15ml
Fresh Mint - 3g
Pitted Dates - 10g
Lemon Juice - 10ml
Buttanut Macadamia Nut Yoghurt - 30ml

Download the Recipe

Serves 2

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!

Potato - 400g
Quinoa - 150ml
Almonds - 10g
Green Beans - 160g
Garlic Clove - 1
Cooked Chopped Tomato - 200g
Pesto Princess Harissa Paste - 30ml
Fresh Mint - 5g
Pitted Dates - 20g
Lemon Juice - 20ml
Buttanut Macadamia Nut Yoghurt - 60ml

Download the Recipe

Serves 3

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!

Potato - 600g
Quinoa - 225ml
Almonds - 15g
Green Beans - 240g
Garlic Cloves - 2
Cooked Chopped Tomato - 300g
Pesto Princess Harissa Paste - 45ml
Fresh Mint - 8g
Pitted Dates - 30g
Lemon Juice - 30ml
Buttanut Macadamia Nut Yoghurt - 90ml

Download the Recipe

Serves 4

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!