Vegetable Tagine

Heat the oil in a pan over medium heat. Add the onions and cook over medium heat for 2-3 minutes, stirring frequently. Add the garlic, ginger, chili powder, ground cumin, and paprika. Cook for 1-2 minutes, stirring.

Toss in the potatoes and carrots. Pour in the water and bring to a boil. Reduce heat, cover, and simmer for 10 minutes (until the potatoes and carrots are tender but firm). Season with salt and pepper to taste. Add about half of the cilantro and cook for a minute.

Preheat oven to 350 F.

Pour the mixture into a casserole dish (I used a large oval baker but a 9×11 should be fine). Arrange the sliced tomatoes on top and dot with the butter. Bake for about 30 minutes, or until the tomatoes are browned on top. Garnish with additional cilantro and serve hot with couscous.

Notes: Recipe adapted from Vegetable Tagine in the Cooking School Mediterranean cookbook.