Simple but delicious – tandoori roast carrots on a bed of fluffy butter bean and tomato dip – subtly spiced and wonderful with some fresh bread.
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I have a powerful memory of eating very delicious food at my friend’s house as a teenager–her mum cooked much more exotic food than mine and one dish really stood out–a gorgeous carrot curry. Isn’t it amazing how food memories can stay with you forever?
I suppose that’s when my love of spiced carrots started. I know it’s not that classic for a curry but I think that sweet carrots and Indian spices are really delicious.
And we know everything is better when roasted? So here we have my tandoori roast carrots on a bed of fluffy butter bean and tomato dip–super simple but packed with flavour.
I also enjoy sandwiching the dip and carrots between chunky slices of sourdough with some coconut yogurt and chilli flakes.
I hope you enjoy xx
Simple but delicious - tandoori roast carrots on a bed of fluffy butter bean and tomato dip - subtly spiced and wonderful with some fresh bread.
Prep time: 15 minutes mins
Cook time: 1 hour hr
2 servings
5 from 4 votes
Ingredients
For the tandoori dressing
- 1 tsp ground coriander
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp salt flakes
- 1/2 tsp ground ginger
- 1 tsp ground turmeric
- 1/2 tsp garlic granules
- ½ tsp ground cinnamon
- pinch of chilli flakes
- 2 tbsp olive oil
For the roasted carrots
- 600 g carrots trimmed
For the butter bean hummus
- 1 can butter beans drained
- 1 clove garlic–optional
- 1 tbsp olive oil
- 1/2 sea salt
- 1 tbsp tahini
- 5 cherry tomatoes
To serve
- Coconut yogurt
- Olive oil
- Chilli flakes
- Leaves
- Sea salt
Instructions
To roast the carrots
Pre heat your oven to 180c.
Add all the dressing ingredients to a large tub with a lid.
Now add the carrots and replace the lid. Shake to coat the carrots. Ideally leave for at least 30 minutes to marinade a little or if you are pushed for time, simply add the carrots to a baking tray and roast for 50 minutes -1 hr 10 minutes. Until the carrots are soft inside and a little charred on the outside. Turn occasionally.
To make the dip
Add the butter beans into the blender with the garlic, lemon juice, tahini and olive oil
Blitz until smooth (approx 2 minutes), add the tomatoes and a little water to loosen if needed.
Season to taste and blitz again.
To serve
Top the butter bean dip with the tandoori carrots.
You can then add dollops of coconut yogurt, chilli flakes, sea salt, leaves and a drizzle of extra virgin olive oil if you like.
Great with fresh bread.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
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Discuss this Recipe with Niki
13 Responses
Just made this dish for dinner. No sourdough bread so we used a couple of trusty flat breads instead. Both my husband and I loved the recipe. Definitely one we will be making again. Thank you.Reply
Wonderful
So happy you liked it.
Much love, Niki xxxReply
Brilliant!!! So tasty and cheap and yummy and thanks!Reply
Just about to make this as it sounds yummy And idea of number of calories per serving?
Reply
Hi Pinks
Im afraid I don’t calculate the calories.
But I hope you liked it.
My best
NikixxReply
I’ve just made the butter bean dip, with added harissa. It’s absolutely delicious. I’m going to eat it with loads of roast veg later.
Reply
Hi Helen
Lovely addition! Yum
Love
Niki xxxReply
Looks really good.
Reply
Thank you x
Reply
I love the way this all set out with the recipe down the side and the lovely photos with text
Reply
So happy you like Jo!
love
Niki xxxReply
So tasty! Loved the combination, and the sourdough bread suggestion was spot on.Reply
Fantastic! So happy you enjoyed Jennifer.
Love
Niki xReply
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