Spiced Carrots with Carrot Crêpes and Creamy Mint Sauce

I’m so excited that it’s finally June, because carrots are in season, and at their best right now!

I think it’s super easy to overlook the humble carrot, and I’ll even admit that I have some pretty bad memories surrounding soggy and watery carrots served up in school.

But carrots that are cooked well are a pure joy, and I’m here making a stand for this noble ingredient!

One that is not only super versatile but, when taken the time to appreciate its structure and taste, can create magic.

From baby Chantenay carrots lovingly sautéed until moist and glistening, to the long slender carrots that are cooked just enough to tame their renowned crunch and everything in-between.

We are talking smooth velvety purées, grated golden showers folded through cake and bread batters, moulded into roti’s or char-grilled to perfection, leaving them slightly bitter on the outside and buttery-soft on the inside.

I wanted to create a recipe that celebrated carrots in their wholesome, and it just so happened that I combined them with all of my favourite things, I love it when things work out like that!

And what I created was a simple but delicious spiced carrot dish with nutty coconut, served with a take on my gram flour crêpes.

I’ve experimented with the recipe and added grated carrot into the mix and the result is fantastic.

Not only does it make them look super flashy with their bright orange exterior, but is also a great way to get an extra dose of vegetables into your diet or hide them from picky kids!

I’m not sure why I haven’t thought of adding grated carrots to my crêpes before.

I’ve added them to thicker savoury pancakes many times, but they work just as well in a thinner batter.

Once the dish is all perfectly plated, I top it with a fresh and creamy mint coconut dressing, which I know you are all going to love.

The inspiration for this dish comes from an Indian Thoran, a dry spiced vegetable curry dish made with coconut from Kerala, which I absolutely love.

It’s normally made with finely chopped cabbage, unripe jack fruit or beans.

But Thoran can also be made with carrots, green tomatoes or spinach.

The spice mix that I’m using is a combination of turmeric, cumin seeds, black mustard seeds and coriander. This is also typical of Southern Indian cuisines and a mix that features in plenty of my recipes.

Black mustard seeds are an unusual one for many people who are no so well versed in the spice world, but they are an incredible ingredient. They pack quite a punch and are normally fried to release their fragrance.

Please don’t fear all the different spices in this recipe. They perfectly balance each other, and you’re able to easily adjust to your own heat and spice preference.

I absolutely love spicy food after travelling around the Middle East for many years, so always add an extra pinch or two when I make this dish. Also, skip a few of the more intense spices if you are making this for the family.

This recipe is super quick and simple to make and once you have the method down, you can try with many vegetables that you have lying around.

You can swap the carrots for beetroot, sweet potato, a whole variety of different squashes or courgette.

And for the crêpes, if you can’t get hold of gram flour, you can use buckwheat, spelt, wholemeal or organic white.

Happy cooking, love Niki xx