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Tandoori Roasted Root Vegetable Stew

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"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."
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Ingredients

1 h 20 m servings 578 cals
Original recipe yields 2 servings

Directions

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  1. 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. 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. 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. Garnish with mint.

Footnotes

  • Note:
  • Family of 4? Simply double the portions of all ingredients and use a full jar (400 ml) of Patak's Tandoori Sauce.

Nutrition Facts


Per Serving: 578 calories; 20.7 g fat; 81.6 g carbohydrates; 20.7 g protein; 0 mg cholesterol; 532 mg sodium. Full nutrition

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