Tandoori Roasted Root Vegetable Stew recipe

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Ingredients

4 cups chopped root vegetables, such as carrot, parsnip, sweet potato, turnip (1-inch chunks)
2 shallots, halved
4 teaspoons vegetable oil
1 clove garlic, chopped
1 pinch salt
1 pinch freshly ground pepper
1 ½ cups chopped zucchini (1-inch chunks)
1 cup cherry tomatoes, halved
½ (15 ounce) can lentils, drained and rinsed
1 packet Patak's Tandoori Sauce for Two
½ cup cooked quinoa
1 tablespoon finely chopped fresh mint

Nutrition Info

577.6 calories
carbohydrate: 81.6 g
cholesterol: : -
fat: 20.7 g
fiber: 17.6 g
protein: 20.7 g
saturatedFat: 4.9 g
servingSize: -
sodium: 532 mg
sugar: 12.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (204 degrees C). Toss root vegetables with shallots, oil, garlic, salt, and pepper. Place in a 9x9-inch baking dish.

  2. Roast, turning occasionally, for 25 to 30 minutes or until vegetables are lightly golden and tender crisp. Stir in zucchini and scatter cherry tomatoes over top, roast for 12 to 15 minutes or until all vegetables are tender.

  3. Stir in lentils, Patak's Tandoori Sauce, and quinoa. Cover tightly with foil. Cook, covered, stirring occasionally, for 10 to 15 minutes or until mixture has simmered and heated through.

  4. Garnish with mint.

Recipe Yield

2 servings

Recipe Note

This colourful meal combines lentils, quinoa, zucchini, and tomatoes. For a spicier dish, try garnishing with sliced chillies. If you want to cool things down, try drizzling with some yogurt.

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