Tandoori Roasted Root Vegetable Stew

Name: Tandoori Roasted Root Vegetable Stew
Ingredients: 4 cups root vegetables, carrots, parsnips, sweet potato and turnip, cut into1” cubes; 2 shallots, halved; 4 tsp oil; 1 clove garlic, minced; Pinch salt; Pinch freshly ground pepper; ½ cup zucchini, chopped; 1 cup cherry tomatoes, halved; ½ can (250 g) lentils, drained and rinsed; 1 jar Patak’s® Tandoori Sauce, divided; ½ cup quinoa, cooked; 1 tbsp fresh mint, finely chopped (garnish)

pataks.ca

A real change from chicken, this vegetable stew tastes great and is made from our delicious Tandoori Cooking Sauce. This dish is tasty, succulent, and incredibl

View full recipe on pataks.ca

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at pataks.ca.

Share this recipe:

Cooking tools:

Baking dish
Oven
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Can opener
Colander
Spoon
Aluminum foil

Ingredients

4 cups root vegetables, carrots, parsnips, sweet potato and turnip, cut into1” cubes
2 shallots, halved
4 tsp oil
1 clove garlic, minced
Pinch salt
Pinch freshly ground pepper
½ cup zucchini, chopped
1 cup cherry tomatoes, halved
½ can (250 g) lentils, drained and rinsed
1 jar Patak’s® Tandoori Sauce, divided
½ cup quinoa, cooked
1 tbsp fresh mint, finely chopped (garnish)