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 caloriescarbohydrate: 81.6 gcholesterol: : -fat: 20.7 gfiber: 17.6 gprotein: 20.7 gsaturatedFat: 4.9 gservingSize: -sodium: 532 mgsugar: 12.6 gtransFat: : -unsaturatedFat: : -
Directions Tandoori Roasted Root Vegetable Stew
Directions
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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.
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.
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.
Garnish with mint.