Tandoori Roasted Root Vegetable Stew

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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 578 Calories

Ingredients

• 1 pinch salt
• 1 clove garlic, chopped
• 1 cup cherry tomatoes, halved
• 4 teaspoons vegetable oil
• ½ cup cooked quinoa
• 2 shallots, halved
• 1 pinch freshly ground pepper
• 1 ½ cups chopped zucchini (1-inch chunks)
• ½ (15 ounce) can lentils, drained and rinsed
• 1 packet Patak's Tandoori Sauce for Two
• 1 tablespoon finely chopped fresh mint

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Garnish with mint.