Ingredients and Weight:
- 1 lb. carrots, peeled and cut into 1-inch pieces
- 1 lb. parsnips, peeled and cut into 1-inch pieces
- 1 lb. potatoes, peeled and cut into 1-inch pieces
- 1 lb. sweet potatoes, peeled and cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 cup plain yogurt
- 2 tablespoons olive oil
- 1 cup vegetable broth
- Cilantro leaves, for garnish
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine all the vegetables, onion, garlic, garam masala, cumin, coriander, turmeric, cayenne pepper (optional), yogurt, olive oil, and vegetable broth. Stir to coat.
- Spread the vegetables on a baking sheet and roast for 30-35 minutes, or until tender and slightly caramelized.
- Remove from oven and garnish with cilantro leaves before serving.
Nutritional Information:
- Calories: 250 per serving
- Fat: 12g
- Carbohydrates: 40g
- Protein: 6g
- Fiber: 5g
Dish Characteristics:
- Hearty and comforting
- Earthy and aromatic Indian flavors
- Balanced nutritional value
- Vibrant and colorful presentation
User Comments:
- "This stew is packed with flavor and the roasted vegetables give it a wonderful depth of taste."
- "I'm not usually a fan of vegetarian dishes, but this one blew me away! It's so filling and satisfying."
- "The tandoori spices add a unique and exotic touch to a classic root vegetable stew."
Special Precautions and Tips:
- If you don't have garam masala on hand, you can make your own by combining equal parts ground cumin, coriander, cardamom, cloves, nutmeg, and black pepper.
- To add a bit of heat, use a spicier type of cayenne pepper or add some chopped chili peppers.
- Serve the stew with naan bread or rice to soak up the flavorful juices.
