Steps to Make Whole Roasted Tandoori Chicken

Tandoori Roasted Root Vegetable Stew

Roast in the centre of the oven for 1½ hours.

Recipe Summary 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.

Ingredients | Whole Roasted Tandoori Chicken

4 cups chopped root vegetables, such as carrot, parsnip, sweet potato, turnip (1-inch chunks)

2 shallots, halved

4 teaspoons vegetable oil

1 clove garlic, chopped

1 pinch salt

1 pinch freshly ground pepper

1 ½ cups chopped zucchini (1-inch chunks)

1 cup cherry tomatoes, halved

½ (15 ounce) can lentils, drained and rinsed

1 packet Patak's Tandoori Sauce for Two

½ cup cooked quinoa

1 tablespoon finely chopped fresh mint

Directions

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.

Info | Whole Roasted Tandoori Chicken

prep: 20 mins cook: 1 hr total: 1 hr 20 mins Servings: 2 Yield: 2 servings

TAG : Tandoori Roasted Root Vegetable Stew

World Cuisine Recipes, Asian, Indian,