I love Moroccan food but usually find that there is LOTS of onion and garlic in the base of most dishes so I decided to create a low FODMAP Morroccan Vegetable Tagine. It’s also gluten free, dairy free, nut free and vegan too and super easy to make! Ideal for a midweek dinner. It’s a really quick dish to make as once you’ve prepped the veg, you just leave it to simmer in the pot for 20 mins and it’s done!

Serves 2 people

Time to cook (30mins)


40g Aubergine

30g Butternut Squash

70g Red Peppers

60g Carrot

30g Courgette

180g Chopped Tomatoes (Canned)

15g Spring Onion (green part only)

150ml of water

1 tsp Ground Cumin

1 tsp Ground Cinnamon

1 tsp Chilli Powder (optional)

1 tsp Turmeric

1 tbsp Garlic Infused Oil

1 tbsp Olive Oil

1 tsp Ground Ginger

Finely chopped Coriander


  1. Chopped all the vegetables up into bite size cubes.
  2. Heat a large pan with the olive oil and garlic infused oil. Add the butternut squash, aubergine, peppers, courgette and carrots and cook on a high heat for 1-2 minutes.
  3. Add the spices and cook for a further 2 minutes.
  4. Add the chopped tomatoes, spring onion and water. Season with salt and pepper. Bring to the boil and then reduce the heat to low.  Simmer for 20 minutes, stirring occasionally.
  5. Sprinkle the chopped coriander on top. Serve with gluten free cous cous, pilau rice or with some bread for a hearty meal!  It’s really tasty with some lactose free yoghurt/creme fraiche as pictured above but this is optional.

Hope you all enjoy this tasty dish as much as I did! 🙂