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Spiced carrots with carrot crepes and creamy mint sauce
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5 from 3 votes

Spiced Carrots with Carrot Crepes and Creamy Mint Sauce

This is a pretty special dish - beautiful golden crepes made with carrots then topped with spiced carrots. Served with creamy cooling mint sauce - so good!
Course Lunch, Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Carrot crepes, Carrots, Crepes, Mint sauce, Spiced carrots
Prep Time 30 minutes
Cook Time 30 minutes
Author Niki Webster

Ingredients

For the spiced carrots

  • 2 tbsp olive oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 tsp chilli flakes
  • 1 onion chopped finely
  • 3 cloves garlic sliced
  • 1 knob ginger grated
  • 3 medium or 6 small carrots chopped into small pieces
  • 250 ml water
  • 3 tbsp unsweetened desiccated coconut toasted
  • 1/2 tsp sea salt
  • Twist black pepper

For the toppings

  • Fresh coriander
  • Fresh mint

For the carrot crepes

  • 120 g gram flour
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 cumin seeds
  • Pinch chilli flakes
  • Handful fresh coriander
  • 75 g grated carrots
  • 300 ml luke warm water
  • 2 tbsp olive oil

For the mint dip

  • 6 tbsp coconut yogurt
  • Juice 1/2 lemon
  • 1 tbsp extra virgin olive oil
  • Pinch sea salt
  • 1/2 tsp garlic granules
  • 3 tbsp fresh mint shredded

Instructions

To make the curry

  • Add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds and cumin seeds. When they pop, add in the coriander, turmeric and chilli flakes. Stir for a few seconds, then add in the onion. Fry for approx 8-10 minutes until soft and browning.
  • Add in the garlic and ginger and stir for another few minutes.
  • Now add in the chopped carrots and stir well.
  • Add the water, cover and simmer for 10 minutes or until tender.
  • Dry toast the coconut in a frying pan–be careful not to burn it.
  • Add to the pan with the carrots and cook for a further 2-3 minutes.
  • Season well.

To make the crepes

  • Mix the dry ingredients in a large bowl.
  • Add in the olive oil and water and whisk thoroughly until you get a thick batter. Stir in the coriander and grated carrots. Set aside for 15 minutes.
  • Add a little oil to the base of a medium non-stick frying pan. Add 1/3 cup of the batter to the pan and swirl around so you get an even crepe.
  • Cook on a medium heat for approximately 1-2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
  • Flip and cook on the other side for 30 seconds to a minute.
  • Remove from the pan and place on and cover with a clean cloth to keep warm.
  • Repeat the process with the rest of the batter (makes approx 5 crepes).

To make the dip

  • Add all the ingredients to a bowl and stir to combine.

To serve

  • Serve the spiced carrots with the flatbread and dollops of the mint dip.

Notes

2 servings