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Tandoori Roasted Root Vegetable Stew

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Patak's Canada

"This colourful meal combines lentils, quinoa, zucchini, and tomatoes. One serving and you'll be ready to celebrate Diwali all night long."
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1 h 20 m servings 578 cals
Original recipe yields 2 servings

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  • Prep

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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.


  • Try this:
  • 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 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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