Slow Cooker Vegetarian Autumn Tagine with Prunes Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, consider toasting the ground spices in a dry pan for a few seconds before adding them to the slow cooker. This releases the essential oils and deepens the overall aroma of the dish.

Do this carefully to avoid burning the fine powders. Once toasted, they can be sprinkled directly over the vegetables as instructed in the recipe.

If the sauce seems too thin after the cooking time is complete, remove the vegetables carefully and set the slow cooker to high with the lid off for 15-20 minutes to reduce the liquid.

Alternatively, mash a few pieces of the cooked squash and stir them back into the sauce to create a natural, velvety thickener that adds body without needing additional ingredients.

Variations

• Chickpea Boost: Add a 15-ounce can of rinsed chickpeas during the last hour of cooking to introduce extra texture and plant-based protein to the dish without changing the cooking time.
• Spiced Nut Topping: Top the finished dish with a handful of toasted, chopped almonds or walnuts just before serving to add a satisfying crunch that complements the soft, tender squash.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat on the stovetop over low heat or in the microwave until steaming hot throughout.

Allow the tagine to cool completely at room temperature, but for no more than two hours, before transferring it to an airtight container. Keep it in the refrigerator where it will stay fresh for up to three days. The flavors often deepen and improve after sitting for a day, making this an excellent choice for a meal that is even better as leftovers.

This dish is perfect for making ahead of time. You can assemble all the raw ingredients in the slow cooker insert, cover it, and keep it in the refrigerator overnight. When ready to cook, simply place the insert into the base and start the cooking process. This saves time during busy mornings and ensures you have a hot, fresh meal ready by dinner.

Serving ideas

Serve the tagine warm in shallow bowls to showcase the beautiful colors of the squash and carrots. It pairs excellently with fluffy couscous or quinoa, which help to soak up the fragrant, spiced sauce.

A sprinkle of fresh cilantro or toasted almonds can add a nice textural contrast and a pop of color, though these are entirely optional based on personal preference.

For a complete meal, consider serving the tagine alongside a simple green salad with a light lemon vinaigrette. The acidity of the lemon cuts through the richness of the slow-cooked vegetables and the sweetness of the prunes, providing a balanced dining experience.

Ensure the tagine is served hot, as the aroma of the cinnamon and ginger is most impactful when the dish is fresh from the pot.

Frequently asked questions

Recipe card

Slow Cooker Vegetarian Autumn Tagine with Prunes

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 3 medium carrots, cut into sticks
• 1 large onion, sliced
• 2 cups potimarron squash, diced
• 1/2 cup whole prunes
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 1/2 cups vegetable broth

Instructions

1. Place the carrot sticks and sliced onions at the bottom of the slow cooker to create a sturdy foundation for the other ingredients.
2. Arrange the diced potimarron squash and the whole prunes on top of the bed of carrots and onions.
3. Sprinkle the ground cinnamon and ground ginger evenly over the vegetables and fruit, then pour the vegetable broth over the entire mixture.
4. Cover the slow cooker and cook on low for 4 hours, or until the squash is tender and the flavors have melded into a glossy sauce.

Estimated nutrition per serving

Calories

185

Protein

3.5 g

Carbohydrates

42 g

Fat

0.8 g

Fiber

7 g

Sugar

18 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.