Tandoori Roasted Root Vegetable Stew Recipe – Bold, Spicy & Hearty

If you’re looking for a warming, hearty dish that combines the earthy flavors of root vegetables with the bold, aromatic spices of tandoori cuisine, this Tandoori Roasted Root Vegetable Stew is perfect for you. This recipe takes traditional roasted vegetables and infuses them with a flavorful tandoori marinade, adding layers of taste and depth. Tandoori cooking, originating from the Indian subcontinent, is known for its vibrant use of spices, and in this recipe, that signature blend breathes new life into seasonal vegetables. Whether you’re a seasoned vegetarian or just looking for a new dish to spice up your weeknight dinners, this stew will impress with its rich flavors and easy preparation.

Tandoori roasted vegetables are not just delicious; they are also nutritious, packed with vitamins and antioxidants. From the sweetness of carrots and parsnips to the earthy richness of sweet potatoes and beets, this stew delivers both taste and health benefits. Let’s dive into the recipe and explore the magic of Tandoori Roasted Root Vegetable Stew!

Ingredients

For the Tandoori Marinade:

• 1 cup plain Greek yogurt (or dairy-free alternative)
• 2 tablespoons tandoori spice mix
• 1 tablespoon garam masala
• 1 tablespoon cumin powder
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Roasted Root Vegetables:

• 2 large carrots, peeled and chopped into chunks
• 2 parsnips, peeled and chopped into chunks
• 1 large sweet potato, peeled and diced
• 2 beets, peeled and chopped into wedges
• 1 small rutabaga, peeled and diced
• 1 red onion, quartered
• 4 baby potatoes, halved
• Fresh cilantro or parsley for garnish

For the Stew:

• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon chili powder (optional for extra heat)
• Fresh spinach leaves (optional)
• Lime wedges for serving

Instructions

Step 1: Prepare the Tandoori Marinade

1. In a large mixing bowl, whisk together the Greek yogurt, tandoori spice mix, garam masala, cumin powder, ground coriander, turmeric, minced garlic, ginger, lemon juice, and olive oil. Season with salt and pepper to taste.
2. Toss the chopped root vegetables into the marinade, ensuring they are evenly coated. Allow the vegetables to marinate for at least 30 minutes, preferably up to 2 hours, for the flavors to fully penetrate.

Step 2: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Spread the marinated root vegetables evenly on a large baking sheet lined with parchment paper.
3. Roast in the oven for 35-40 minutes, or until the vegetables are tender and caramelized around the edges, stirring halfway through to ensure even cooking.

Step 3: Make the Stew Base

1. While the vegetables are roasting, prepare the stew. In a large pot, heat 1 tablespoon of olive oil over medium heat.
2. Add the tomato paste and chili powder (if using) and cook for 1-2 minutes until fragrant.
3. Pour in the coconut milk and vegetable broth, stirring until well combined. Bring the mixture to a simmer.
4. Once the vegetables are finished roasting, add them to the pot of coconut broth. Let the stew simmer for 10-15 minutes, allowing the flavors to meld together.
5. If desired, stir in a handful of fresh spinach leaves just before serving to add a pop of color and extra nutrition.

Step 4: Serve and Enjoy

1. Ladle the stew into bowls, and garnish with fresh cilantro or parsley.
2. Serve with lime wedges on the side for an added burst of freshness.
3. Pair the stew with naan bread, basmati rice, or enjoy it on its own for a wholesome and satisfying meal.

Tips and Variations

Tips for Roasting Vegetables

• Even Cutting: Ensure that the vegetables are cut into uniform sizes for even roasting.
• Avoid Overcrowding: Spread the vegetables in a single layer on the baking sheet to allow for better caramelization.
• Preheat the Oven: Starting with a hot oven ensures a nice crispy exterior while keeping the vegetables tender inside.

Variations to Try

• Tandoori Vegetable Skewers: Instead of roasting the vegetables for a stew, you can skewer them and grill them over an open flame. Perfect for barbecues or summer gatherings!
• Tandoori Vegetable Curry: After roasting the vegetables, simmer them in a spicy tomato-based curry sauce for a more traditional tandoori curry.
• Vegan Option: Swap the Greek yogurt with a dairy-free alternative like coconut yogurt or cashew yogurt for a vegan-friendly dish.
• Different Root Vegetables: Experiment with different root vegetables such as turnips, radishes, or Jerusalem artichokes. These vegetables will absorb the tandoori marinade beautifully and add new textures to the stew.

Substitutions

• Coconut Milk: Substitute with heavy cream or a plant-based milk such as almond milk for a lighter stew.
• Spice Levels: Adjust the heat by adding or omitting chili powder based on your personal preference. You can also use fresh green chilies for an added kick.
• Herbs: If cilantro isn’t your favorite, try parsley or mint for garnish.

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 8g
• Carbohydrates: 40g
• Fat: 15g
• Fiber: 9g
• Sugar: 12g
• Sodium: 400mg

This Tandoori Roasted Root Vegetable Stew is rich in nutrients, offering a good dose of fiber, vitamins, and minerals from the variety of root vegetables. The coconut milk provides healthy fats, while the spices offer anti-inflammatory benefits.

This Tandoori Roasted Root Vegetable Stew brings together the best of both worlds: the wholesome nutrition of root vegetables and the irresistible flavors of Indian tandoori spices. Whether you’re cooking for yourself, your family, or hosting a dinner party, this recipe is sure to be a hit. The combination of tender roasted vegetables with a creamy, flavorful broth is satisfying, comforting, and perfect for any season.