Why is this tajine referring to springtime? Because we were in Morocco during spring and that’s when we learned how to prepare it. We use our own ras el hanout spice mix, based on the one we learned in Marrakech. And if you want to swing to some fitting vibes while cooking, here is our curated playlist that will sway your hips.



4 servings

Prep time

15 minutes

Cooking time

30 minutes




  • 500g Sweet potatoes

  • 150g Pumpkin flesh

  • 100g Carrots

  • 1 Aubergine

  • 100g Chestnut mushrooms

  • 20g Celery root

  • 1 Shallot

  • ½ Solo Garlic (or 3 cloves)

  • 1 Small chilli pepper

  • 50ml Fresh cream

  • Olive oil (for the tajine)

  • Ras el hanout (to taste)

  • Salt (for aubergines)

  • Water


  • Chop all your larger veggies in ca 3-5 cm pieces. Salt the aubergine pieces (to prevent discolouration). Cut up the shallot & chilli pepper in pieces of 1cm. Cut the celery brunoise (not your thing? There are tools for that. Also not your thing? Rasp it.) Mince the garlic on a ginger/garlic rasp.

    “Geez, why oh why do I have to go through all this trouble?”
    Tajine lives off all the aromas being released. Additionally, one type of texture is less enjoyable. And we want you to enjoy this dish to the max – see it as a mindful moment of choppery (but of course you can always choose to not do that, we are not judging, we just want you to love the result ;))
  • Heat your tajine with some olive oil. Toss in the garlic and onion. Wait for a minute and add the yams. Spice with ras el hanout to your taste. Close the lid for 5 minutes.
  • Add the pumpkin and the aubergine. Close the lid for 5 minutes.
  • Add some water and the carrots. Close the lid for 5 minutes.
  • Add cream, mushrooms, chilli, celery and another dash of the ras el hanout to your taste. Close the lid for 10 minutes. But do check regularly the fluid level and stir. Make sure it doesn’t burn or stick to the bottom, add more water if needed.
  • Your vegetable tajine is ready when all the veggies are cooked to your wishes.

    If you happen to have a chilli plant, decorate with some chilli blossoms and a green leaf.

What if you don’t have a tajine? You can use a wok or a deep frying pan instead. The result will be a little different but still delicious. Note that you will have to then adjust your cooking time. (We cannot generally say to what as it really depends on too many factors, grab a fork and bite into the veggies, it seems to be a thing 😉

Here are the exact things we used: