Steps to Prepare Tandoori Chicken Clay Pot

Tandoori Roasted Root Vegetable Stew

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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 | Tandoori Chicken Clay Pot

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 | Tandoori Chicken Clay Pot

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,

Images of Tandoori Chicken Clay Pot

Tandoori Chicken Clay Pot - This dish is soft in texture and a succulent dry dish made by marinating the chicken with spices and roasting it slowly in a clay pot called tandoor.