Spruce up your next Tagine with Tempeh

Ingredients

2 tsp olive oil
2 tsp cumin seeds
1 tsp coriander seeds
2 tsp paprika
1 tsp ground cinnamon
1 clove garlic, minced
1 medium onion, diced
1 medium sweet potato, diced
1/3 cup carrots, diced
1 cup yellow squash, diced
1 cup zucchini, diced
1/2 red bell pepper, diced
1 jalapeño, minced
1 (14oz) can of diced tomatoes with juice
1/4 cup water
1 (8oz) package tempeh
1/4 cup golden raisins
2 tbsp lemon juice
1/2 cup cilantro, minced

Directions

1. Heat oil, cumin, coriander, paprika, cinnamon in a medium saucepan.
2. Add garlic and onion and sautee.
3. Add sweet potato, carrots, squash, zucchini, red pepper, jalapeño, tomaotoes, and water to pan and cook until vegetables are soft, about 10 minutes. Adding additional water as necessary.
4. Break apart tempeh in small chunks and add to pan along with raisins.
5. Add lemon juice and cook until tempeh is heated through.
6. Remove from heat and add cilantro.
7. Serve over rice or couscous.

Adapted from Tofu Tagine with Lemon and Olives and Vegetable Tagine with Baked Tempeh