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Digital Subscriptions > delicious. Magazine > February 2019 > THE PLANT-BASED MEAL

THE PLANT-BASED MEAL

Our take on a Moroccan tagine is packed with warming spices and seasonal veg

Root vegetable tagine

SERVES 6. HANDS-ON TIME 20 MIN, SIMMERING TIME 20-25 MIN

MAKE AHEAD

Cool, cover and chill for up to 3 days or freeze in an airtight container for up to 3 months. Defrost overnight in the fridge, then reheat and serve with the coconut yogurt and parsley.

FOOD TEAM’S TIP

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About delicious. Magazine

Happiness is… the keep-you-warm February issue of delicious. magazine: try Dan Doherty’s home cooking (spicy beef stew with cheddar scone topping, mmm), childhood favourites reinvented by Georgina Hayden and a Chinese New Year feast from Ching-He Huang. Share the love with our Valentine’s Day ideas and spice up your life with Judy Joo’s KFC (Korean Fried Chicken, that is) and Chetna Makan’s healthy Indian suppers. Our expert cooks’ tips will have you cooking like a pro, ready to tackle an Italian-style pork roast, foolproof cheese soufflé or Richard Bertinet’s flaky kouign amann. It’s easy when we show you how.