Moroccan Potato Tagine (Vegan) – Aromatic, Hearty & Incredibly Flavorful
Moroccan Potato Tagine (Vegan) – a fragrant, hearty vegan tagine featuring layers of potatoes, tomatoes, carrots, and aromatic spices baked to perfection. This easy oven-baked dish delivers authentic Moroccan flavors with minimal effort!
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 4 servings
- Category: Main Dish, Side Dish
- Method: Bake
- Cuisine: Moroccan
Ingredients
Scale
- 1/4 cup olive oil
- 1 tbsp harissa paste
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 4 medium Yukon Gold potatoes (1 lb), sliced
- 1/2 large onion, sliced
- 6 large garlic cloves, sliced
- 3 large plum tomatoes (3/4 lb), sliced
- 2 medium carrots, thinly sliced diagonally
- 1/2 tsp salt
- Freshly ground black pepper, to taste
- 1/2 cup vegetable broth
- 2 tbsp chopped cilantro
Instructions
- Preheat oven to 350°F (177°C).
- In a small bowl, mix olive oil, harissa paste, coriander, cumin, ginger, and turmeric.
- Toss sliced potatoes with the spice mixture.
- Place half the onion slices in a round baking dish, followed by half the potatoes and half the garlic.
- Layer half the tomatoes and half the carrots, then season with salt and pepper.
- Repeat the layers with the remaining ingredients.
- Drizzle leftover olive oil and spice mixture over the vegetables.
- Carefully pour vegetable broth around the layers.
- Cover tightly with foil and bake for 1 1/2 hours, or until potatoes are tender.
- Let sit covered for 10 minutes. Garnish with chopped cilantro and serve.
Notes
- Yukon Gold potatoes work best as they hold their shape and become creamy when baked.
- For a spicier version, add more harissa paste or a pinch of cayenne pepper.
- Serve with crusty bread, couscous, or Moroccan bread to soak up the juices.
- Add chickpeas or green olives for extra protein and flavor.
- Leftovers can be refrigerated for up to 3 days – flavors intensify overnight!