Go Back
tandoori stew in a malm pot

Tandoori Stew With Vegetables

Easy to make and packed with warming spices, it's ideal for feeding a crowd or meal-prepping in winter.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 27 minutes
Total Time 1 hour 42 minutes
Servings: 10 people
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 12 potatoes
  • 4 carrots
  • 2 sweet potatoes
  • 2 cups red lentils
  • 1 can white beans
  • 1 can butter beans
  • 3 onions
  • 1 garlic
  • 1 can crushed tomatoes
  • 1 can coconut milk
  • 2 tbsp tandoori powder
  • Salt

Equipment

  • cast iron pot (7.5 quart / 7L)

Method
 

  1. Peel and chop the potatoes, carrots, and sweet potatoes into bite-sized pieces.
  2. Dice the onions and mince the garlic. Heat a malm pot over medium heat. Add a bit of oil, then fry the onions and garlic until softened and fragrant. Stir in the tandoori powder and salt, cooking for 1-2 minutes to release the spices' aroma.
  3. Add the chopped vegetables, red lentils, white beans, butter beans, crushed tomatoes, and coconut milk to the pot. Mix well to combine all ingredients.
  4. Cover the pot with a lid and bake in the oven at 390°F (200°C) for at least 1.5 hours. (best at 3 hours)
  5. Check if the vegetables are tender and the stew has thickened. If needed, bake uncovered for an additional 15-20 minutes to reduce excess liquid.