Roast tandoori Carrots on Butter bean & Tomato dip

I have a strong memory of eating very delicious food at my friends house as a teenager – her mum cooked much more exotic food than mine and one of the dishes 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 is really delicious.

And we know that everythings better when roasted? So here we have my tandori roast carrots on a bed of fluffy butter bean and tomato dip – super simple but packed with flavour.

I also like sandwiching the dip and carrots between chunky slices of sourdough with some coconut yogurt and chilli flakes.

I hope you enjoy xx

I'd love to know if you made this recipe.

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  2 servings
  15 minutes preparation time
  1 hr aprox cook time


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

Roasted Carrots:

  • 600g carrots trimmed

For the Butterbean 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


To roast the carrots;

  1. Pre heat your oven to 180c
  2. Add all the dressing ingredients to a large tub with a lid.
  3. 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

  1. Add the butter beans into the your blender with the garlic, lemon juice, tahini and olive oil
  2. Blitz until smooth and creamy (aprox 2 minutes), add the tomatoes and a little water to loosen if needed.
  3. Season to taste and blitz again.

To serve;

  1. Top the butter bean dip with the tandori carrots.
  2. You can then add dollops of coconut yogurt, chilli flakes, sea salt, leaves and a drizzle of extra virgin olive oil if you like.
  3. Great with fresh bread.


  1. Jennifer Silver on July 25, 2019 at 4:48 am

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

    • Niki on July 28, 2019 at 10:15 am

      Fantastic! So happy you enjoyed Jennifer.
      Niki x

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