Name: Tandoori Roasted Root Vegetable Stew
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Chopped root vegetables, such as carrot, parsnip, sweet potato, turnip (1-inch chunks) - 4 cups; Shallots, halved - 2; Vegetable oil - 4 teaspoons; Garlic, chopped - 1 clove; Salt - 1 pinch; Freshly ground pepper - 1 pinch; Chopped zucchini (1-inch chunks) - 1 ½ cups; Cherry tomatoes, halved - 1 cup; Lentils, drained and rinsed - ½ (15 ounce) can; Patak's Tandoori Sauce for Two - 1 packet; Cooked quinoa - ½ cup; Finely chopped fresh mint - 1 tablespoon

Ingredients for - Tandoori Roasted Root Vegetable Stew

1. Chopped root vegetables, such as carrot, parsnip, sweet potato, turnip (1-inch chunks) 4 cups

2. Shallots, halved 2

3. Vegetable oil 4 teaspoons

4. Garlic, chopped 1 clove

5. Salt 1 pinch

6. Freshly ground pepper 1 pinch

7. Chopped zucchini (1-inch chunks) 1 ½ cups

8. Cherry tomatoes, halved 1 cup

9. Lentils, drained and rinsed ½ (15 ounce) can

10. Patak's Tandoori Sauce for Two 1 packet

11. Cooked quinoa ½ cup

12. Finely chopped fresh mint 1 tablespoon

How to cook deliciously - Tandoori Roasted Root Vegetable Stew

1 . Stage

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 . Stage

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 . Stage

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 . Stage

Garnish with mint.