By Sanjeev Kapoor
Veg Tagine with Blueberries
About the Dish
A fresh, light, and flavorful roll packed with crunchy vegetables, herbs, noodles, and USA Blueberries, served with USA Blueberry sauce. Perfect as an appetizer, light lunch, or innovative plated snack.
Serves: 2
Ingredients
- 100 grams red pumpkin, peeled and cut into thick slices and blanched
- 1 medium red capsicum, cut into thick slices
- 1 medium yellow capsicum, cut into thick slices
- 1 medium green capsicum, cut into thick slices
- ½ cup US Dried Blueberries
- 2 tbsps chopped garlic
- 1 tsp cumin powder
- ¼ tsp turmeric powder
- 1 tsp curry powder
- ½ tsp paprika powder
- Salt to taste
- 1 tbsp chopped flat parsley leaves
- 4 tbsps olive oil
- 2 medium onions, finely chopped
- 1 inch cinnamon stick
- 1 bay leaf
- 1 cup tomato puree
- ¼ cup vegetable stock
- Fresh coriander sprig for garnish
- Couscous to serve
Method
- To make the marinade, take garlic in a bowl. Add cumin powder, turmeric powder, curry powder, paprika powder, salt, parsley leaves and 2 tbsps olive oil and mix well. Add red pumpkin, red capsicum, yellow capsicum and green capsicum and mix well.
- Heat remaining olive oil in a tagine pot. Add onions and sauté till translucent.
- Add cinnamon stick and bay leaf and mix well. Add tomato puree, mix and cook for 2-3 minutes. Add the vegetables, US Dried Blueberries and mix well. Cover and cook on medium heat for 6-8 minutes. Transfer in a bowl.
- To serve, add couscous at the base of tagine pot, add the vegetable mixture on top, garnish with coriander sprig and serve hot.
Blueberries have been a part of North American food and medicine traditions for centuries.