Tandoori Roasted Root Vegetable Stew

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper




  • 4 cups chopped root vegetables, such as carrot, 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 satchet Patak’s Tandoori Sauce for Two
  • 1/2 cup cooked quinoa
  • 1 tbsp finely chopped fresh mint


  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.


For a spicier dish, try garnishing with sliced chillies. If you want to cool things down, try drizzling with some yogurt. Family of 4? Simply double the portions of all ingredients and use a full jar (400 ml) of Patak’s Tandoori Sauce.