Autoimmune Recipe – Vegetable Tagine

Autoimmune Recipe - Vegetable Tagine

Foods that support a healthy immune system are well reported and in this issue of Holistic Living Magazine I am bringing to you a recipe that not just includes good food choices, it includes important spices that add to the natural goodness of the foods and boost their benefits.

While the core recipe is vegetables, please feel free to add some organic, pasture raised meat proteins. My choice is chicken thighs that have a honey and chilli glaze. More on that recipe another time.

Vegetable Tagine


2 large onions, peeled
400g carrot, peeled
2 turnips, peeled
500g sweet potatoes, peeled
400g pumpkin or butternut squash, peeled
200g green beans, ends chopped
200g cherry tomatoes
1 tsp ground ginger
1 tsp ground paprika
1 tsp ground turmeric
1/2 tsp ground coriander seeds
1 handful flat parsley, finely chopped
1 handful coriander seeds, finely chopped
2 cloves of garlic, peeled and minced
Salt and pepper to taste
Optional: Harissa to taste
5 tsp olive oil
¾ cup water


Chop the onions in thick slices. Cut the carrot, sweet potatoes, pumpkin and turnips into large chunks. Halve the beans.

In a medium sized bowl add the garlic, cumin and coriander seeds, herbs, salt and the rest of the spices and mix into a thick paste. Add some Harissa if using any (I used a teaspoon). Add the olive oil and water and mix to combine.

Grease a tagine or alternatively a large deep bottom pan with lid with 1 tsp olive oil.

Layer the vegetables in the tagine/pan, first the onions, then the potatoes, etc. finish with the beans and tomatoes. Season with ground pepper between each layer.

Pour a bit of the spice mixture in between each vegetable layer making sure to keep at least a third to pour on top.

Put the tagine/pan on top of a stove top heat diffuser on medium heat and leave to heat up covered for 10 to 15 minutes until the veggies start to steam. Then lower the heat and leave to cook covered for about 1 hour or until the vegetables are cooked through.

Oven option. Place the tagine in a cold oven and turn temp to 170C and once up to temp cook for 1 to 1-1/2 hours or until the vegetables are cooked through.

Serve your choice of additional protein on the side to top the vegetables on your plate.

You can find much more information on living a holistic lifestyle in these free magazines and on our YouTube channel.

Avocado Breakfast Smoothie

Jimmy Boswell

Thanks for your donation to help keep this information free


Please enter your comment!
Please enter your name here