Tandoori Roasted Root Vegetable Stew

SERVINGS

HEAT LEVEL

PREP TIME

15 min

COOK TIME

45 min

A real change from chicken, this vegetable stew tastes great and is made from our delicious Tandoori Cooking Sauce. This dish is tasty, succulent, and incredibly flavoursome.

RECIPE CALLS FOR

Tandoori Sauce

INGREDIENTS

4 cups root vegetables, carrots, parsnips, sweet potato and turnip, cut into1” cubes
2 shallots, halved
4 tsp oil
1 clove garlic, minced
Pinch salt
Pinch freshly ground pepper
½ cup zucchini, chopped
1 cup cherry tomatoes, halved
½ can (250 g) lentils, drained and rinsed
1 jar Patak’s^® Tandoori Sauce, divided
½ cup quinoa, cooked
1 tbsp fresh mint, finely chopped (garnish)

RECIPE CALLS FOR

Tandoori Sauce

INSTRUCTIONS

Preheat oven to 400 °F (205 °C).
Toss the root vegetables with the shallots, oil, garlic, salt and pepper.
Place in a 9” square baking dish.
Roast in preheated oven, for 25 to 30 min or until vegetables are lightly golden and tender crisp, turning occasionally.
Stir in the zucchini, scatter the cherry tomatoes on top and roast for 12 to 15 min or until all the vegetables are tender.
Stir in the lentils, half a jar of Patak’s^® Tandoori Sauce, and the quinoa.
Cover tightly with foil.
Stirring occasionally, cook for 10 to 15 min or until the mixture has begun to simmer and is heated through.
Garnish with mint.

Notes

For a spicier dish, try garnishing with sliced chillies. If you want to cool things down, try drizzling with some yogurt. Family of 4? Simply double the portions of all ingredients and use a full jar (400 ml) of Patak’s^® Tandoori Cooking Sauce.