Tandoori Roasted Root Vegetable Stew



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Heat Level

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Prep Time

15 min

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Cook Time

45 min

A real change from chicken, this vegetable stew tastes great and made from our delicious Tandoori Curry Simmer Sauce. This dish is tasty, succulent and incredibly flavorsome.

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Recipe calls for


  • 4 cups root vegetables, carrots, parsnips, sweet potato and turnip, cut into 1” 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 (14 oz) lentils, drained and rinsed
  •  ½ jar Patak’s® Tandoori Curry Simmer Sauce
  •  ½ cup quinoa, cooked
  •  1 tbsp fresh mint, finely chopped (garnish)


  1. Preheat oven to 400°F. 
  2. Toss the root vegetables with shallots, oil, garlic, salt, and pepper. 
  3. Place in a 9” square baking dish. 
  4. Roast in the preheated oven, for 25 to 30 min or until vegetables are lightly golden and tender-crisp, turning occasionally. 
  5. Stir in the zucchini, scatter the cherry tomatoes on top, and roast for 12 to 15 min or until all the vegetables are tender. 
  6. Stir in the lentils, the Patak’s® Tandoori Curry Simmer Sauce and the quinoa. 
  7. Cover tightly with foil. 
  8. Stirring occasionally, cook for 10 to 15 min or until the mixture has begun to simmer and is heated through. 
  9. Garnish with mint.
Allergy icon Notes

For a spicier dish, try garnishing with sliced chilies. If you want to cool things down, try drizzling with some yogurt.

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