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tandoori-roasted-root-vegetable-stew-recipe

Tandoori Roasted Root Vegetable Stew

A hearty and flavorful vegan stew made with roasted root vegetables and tandoori spices.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 large carrots peeled and chopped
  • 2 large parsnips peeled and chopped
  • 1 sweet potato peeled and chopped
  • 1 red onion chopped
  • 2 tablespoon olive oil
  • 2 teaspoon tandoori spice mix
  • 1 can coconut milk
  • 1 can diced tomatoes
  • 1 cup vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Toss carrots, parsnips, sweet potato, and red onion with olive oil and tandoori spice mix. Spread on a baking sheet.
  3. Roast for 25-30 minutes until tender.
  4. In a large pot, combine roasted vegetables, coconut milk, diced tomatoes, and vegetable broth. Bring to a simmer.
  5. Cook for 10-15 minutes, stirring occasionally. Season with salt and pepper.
  6. Serve hot, garnished with fresh cilantro.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Sodium: 400mg | Potassium: 700mg | Fiber: 6g | Sugar: 10g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 3mg

Keywords

Stew, Tandoori, Vegan
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