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.
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.
Notes
2 servings