Tandoori Roasted Root Vegetable Stew Recipe

Name: Tandoori Roasted Root Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 cups chopped zucchini (1-inch chunks); 1 cup cherry tomatoes, halved; 1/2 (15 ounce) can lentils, drained and rinsed; 1 packet Patak's Tandoori Sauce for Two; 1/2 cup cooked quinoa; 1 tablespoon finely chopped fresh mint

Servings: persons

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 1/2 cups chopped zucchini (1-inch chunks)
1 cup cherry tomatoes, halved
1/2 (15 ounce) can lentils, drained and rinsed
1 packet Patak's Tandoori Sauce for Two
1/2 cup cooked quinoa
1 tablespoon finely chopped fresh mint

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.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Tandoori Roasted Root Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tandoori Roasted Root Vegetable Stew

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