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–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

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.

More Recipes with Carrots, Butter Beans or Tomatoes

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13 Responses

  1. 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.

  2. 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.

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