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White Bean Coconut Tagine

A vibrant dish packed with flavors and nutrition, combining white beans with coconut milk and fresh vegetables for a warm, hearty meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Moroccan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 g haricots blancs (cooked)
  • 400 g coconut milk
  • 1 unit onion, chopped
  • 2 cloves garlic, minced
  • 1 unit red bell pepper, diced
  • 1 unit carrot, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Method
 

Cooking
  1. In a tagine or large skillet, heat the olive oil over medium heat. Sauté the onion until it becomes translucent.
  2. Add the garlic and red bell pepper to the pan and cook for a few minutes until the vegetables soften.
  3. Incorporate the carrot slices and sauté for an additional 5 minutes until they are tender.
  4. Stir in the cooked white beans, cumin, coriander, salt, and pepper. Mix everything well to combine the flavors.
  5. Pour the coconut milk into the skillet, stirring to blend all the ingredients.
  6. Cover the tagine and let it simmer on low heat for about 15-20 minutes, stirring occasionally to ensure it cooks evenly.
  7. Serve hot and garnish with fresh cilantro if desired.

Notes

For a lighter option, consider replacing some coconut milk with vegetable broth. This dish is suitable for meal prep and can be stored in the fridge for up to five days or frozen for up to three months.