Tandoori Stew With Vegetables
Easy to make and packed with warming spices, it's ideal for feeding a crowd or meal-prepping in winter.
Servings: 10 people
Equipment
- cast iron pot (7.5 quart / 7L)
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
Instructions
- Peel and chop the potatoes, carrots, and sweet potatoes into bite-sized pieces.
- 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.
- Add the chopped vegetables, red lentils, white beans, butter beans, crushed tomatoes, and coconut milk to the pot. Mix well to combine all ingredients.
- 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)
- 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.