This colourful meal combines lentils, quinoa, zucchini, and tomatoes. For a spicier dish, try garnishing with sliced chillies. If you want to cool things down, try drizzling with some yogurt.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

577.6 calories; protein 20.7g 42% DV; carbohydrates 81.6g 26% DV; fat 20.7g 32% DV; cholesterolmg; sodium 532mg 21% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 4 stars
Delicious & nutritious! Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Delicious & nutritious! Read More
Rating: 5 stars
I improvised a bit as I did not have the Patak’s sauce packets, but I had a pouch of madras lentils with tomatoes that I added to the baked vegetables. The dish turned out pretty good and easy to make. I used sweet potatoes, carrots and zucchini and added some onions. Read More
Rating: 5 stars
I had a lot of root vegetables to use up so decided to make this recipe. It was a little hard to find the sauce but I had everything else on hand. Followed the instructions perfectly and added roast jalapeño for extra heat and everything was nice and tender but the parsnips. Next time I ll roast the parsnips alone first for an extra 10 minutes. The flavor was nice and me and the boyfriend both loved it served with naan. 5/5 will definitely make again. Read More
Rating: 5 stars
I couldn't find the Tandoori so I made it with the Patek Korma Sauce. I used half green chili olive oil and half Canola oil. I used purple turnips carrots red potatoes sweet potatoes and leeks as my root vegetables and blackeye peas in place of lentils because I was not gonna spend 5 on a can of red lentils and some of my UK friends would substitute blackeyes for lentils in their currys. I threw in a tsp of shaved fresh ginger root. Korma is a milder curry but it was still outstanding. Read More