Roast Tandoori Carrots on Butter Bean & Tomato Dip

Simple but delicious — tandoori roast carrots on a bed of fluffy butter bean and tomato dip — subtly spiced and wonderful with some fresh bread.
Roast tandoori carrots on butter bean & tomato dip

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.

It’s 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, love Niki xx

The Recipe

Roast tandoori carrots on butter bean & tomato dip

Roast Tandoori Carrots on Butter Bean & Tomato Dip

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
Cook time: 1 hour
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.
Print Recipe
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I'd love to hear your comments…

  • Layla
    8 months ago Reply

    5 stars
    I only made the carrots and omg so delicious! I put it on a bed of whipped honey yogurt (that I lightly strained water out of like labneh) and drizzled a little balsamic glaze. Topped it all off with a little mint and crushed roasted pistachios

  • Tanya Abbott
    5 years ago Reply

    5 stars
    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.

    • Timothy
      2 years ago Reply

      5 stars
      Very delicious.

      A nutritional information list would be useful for us (the detail food journal individuals) to monitor sodium & sugars.

      Thank you

    • A
      Niki
      4 years ago Reply

      Wonderful
      So happy you liked it.
      Much love, Niki xxx

  • Esther southern
    5 years ago Reply

    5 stars
    Brilliant!!! So tasty and cheap and yummy and thanks!

  • Pinks
    6 years ago Reply

    Just about to make this as it sounds yummy And idea of number of calories per serving?

    • Niki
      6 years ago Reply

      Hi Pinks
      Im afraid I don’t calculate the calories.
      But I hope you liked it.
      My best
      Nikixx

  • Helen
    7 years ago Reply

    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.

  • Padmasree
    7 years ago Reply

    Looks really good.

  • Jo Horne
    7 years ago Reply

    I love the way this all set out with the recipe down the side and the lovely photos with text

  • Jennifer Silver
    7 years ago Reply

    5 stars
    So tasty! Loved the combination, and the sourdough bread suggestion was spot on.

Let me know what you think below…

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