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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.