Tandoori Roasted Root Vegetable Stew
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Ingredients1 h 20 m servings 578 cals
Original recipe yields 2 servings
- 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.
- Family of 4? Simply double the portions of all ingredients and use a full jar (400 ml) of Patak's Tandoori Sauce.
Per Serving: 578 calories; 20.7 g fat; 81.6 g carbohydrates; 20.7 g protein; 0 mg cholesterol; 532 mg sodium. Full nutrition