Tandoori roasted carrots

A simple recipe to make turmeric carrots drizzled with yogurt and turmeric oil.
 
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Recipe from: 10 May 2015
Preparation time: 5 min
Cooking time: 35 min
 
 

Ingredients

 
  • 3
    Tbs
    paprika
  • 1
    Tbs
    ground coriander
  • 1
    Tbs
    ground cumin
  • 1
    Tbs
    salt flakes
  • 2
    tsp
    ground black pepper
  • 2
    tsp
    sugar
  • 2
    tsp
    ground turmeric
  • 1/2
    tsp
    ground cinnamon
  • pinch of chilli flakes
  • Roasted Carrots:
  • 2
    Tbs
    tandoori rub
  • 2
    cloves of garlic, finely grated
  • 1/2
    cup
    full fat yoghurt
  • 5
    Tbs
    Baleia Extra Virgin Olive Oil
  • salt and freshly ground black pepper
  • 400
    g
    baby carrots, tops trimmed
  • 1/4
    Tbs
    ground turmeric
  • coarsely chopped fresh coriander
  • lemon wedges (for serving)
Servings: Change Serving
 
 

Method

 

To make the rub:

Mix all the ingredients, transfer to an airtight container and store at room temperature.

To roast the carrots:

Preheat oven to 220 degrees C.

Mix the rub, half of the garlic, half of the yogurt and 3 tablespoons oil in a large bowl until smooth and season with salt and pepper.

Add the carrots and toss to coat.

Place the carrots in a single layer on a roasting tray and roast for 25 – 30 minutes, turning occasionally, until tender and slightly charred in spots.

While the carrots roast, heat the turmeric and remaining 2 tablespoons olive oil in a small skillet over medium-low heat, swirling until fragrant for about 2 minutes and remove from the heat.

Whisk the lemon juice, remaining garlic and yogurt and season with salt and pepper.

Place carrots (along with all the crunchy bits left on baking sheet) on a platter, drizzle with the yogurt mixture and turmeric oil and top with coriander.

Serve with the lemon wedges.

Reprinted with permission by Heinstirred . To see more click here.

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Read more on: garlic  |  carrots  |  recipe  |  coriander
 

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