TA N D O O R I R OA S T E D
RO OT V E G E TA B L E S T E W
Ingredients
parsnip, sweet potato, turnip (1-inch chunks)
2 shallots, halved
4 tsp vegetable oil
1 clove garlic, chopped
pinch salt
pinch freshly ground pepper
1 1/2 cups chopped zucchini (1-inch chunks)
1 cup cherry tomatoes, halved
1/2 can lentils, drained and rinsed
1 sachet Patak’s Tandoori Sauce for Two
1/2 cup cooked quinoa
1 tbsp fresh mint, finely chopped
Prep time: 20 min
Cooking time: 60 min
Heat level: 1
Serves: 2-4
1. Preheat oven to 400°F. 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.
W H AT S H O U L D I M A K E F O R D I N N E R ?
4 cups chopped root vegetables, such as carrot,
Instructions
Family of 4? Simply double the portions of
all ingredients and use a full jar (400 ml) of
Patak’s Tandoori Sauce.
Discover even more great Patak’s recipes here.
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