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


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



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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