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This colorful tandoori carrot plate totally changes the vegetable game. Even folks who usually only eat meat end up devouring these carrots. The crunchy roasted carrots are covered in bold spices, then piled onto a smooth butter bean spread. Every bite is all about fun textures and a pop of warm and cool—it looks amazing and tastes even better.
I made this for a party where everyone had different food rules. Instead of stressing over lots of separate things, I just whipped this up. People couldn't stop talking about it—everyone could eat it and loved it. Now, any time I need that eye-catching dish, this is the one!
Vibrant Ingredients
- Cherry tomatoes: Lift things up with a sweet-tart bite
- Tahini: Makes things nutty and gives that classic hummus vibe
- Sea salt: Really dials up every other flavor if you use the right amount
- Olive oil: Makes the dip extra smooth and helps everything taste bolder
- Garlic: Kicks up the flavor, but only if you're into it
- Butter beans: So creamy—way silkier than garbanzo beans
- Carrots: Grab fresh ones with leafy tops if you wanna show off
- Olive oil: Gets those spices to cling and helps carrots look roasted and glossy
- Chilli flakes: Bring the fire—use a pinch or a lot
- Ground cinnamon: Pops in a sweet note that keeps things interesting
- Garlic granules: Super easy, skip peeling, doesn't get burned
- Ground turmeric: Makes everything golden and a bit earthy
- Ground ginger: Offers a nice kick without overdoing it
- Salt flakes: Cover carrots evenly and taste way better than regular salt
- Garam masala: Layers in all those warming, classic tandoori flavors
- Cumin seeds: Give a little crunch and a hint of toasty-ness
- Ground coriander: Sets up that signature tandoori taste
Delightful Step-by-Step Guide
- Artful assembly:
- With the back of your spoon, swoop the butter bean dip across a wide plate. Stack your roasted tandoori carrots right on top. The creamy white spread and those orange carrots make a downright beautiful match.
- Add tomatoes and finish the spread:
- Toss in cherry tomatoes and whiz the bean dip just a little—leave chunks for fun colors. If things are too stiff, splash a little water in till it’s spreadable. Taste and fix the seasoning how you like it.
- Make your creamy butter bean base:
- Dump the beans, tahini, lemon juice, garlic, and oil into a food processor. Blend until it’s super smooth and thick but easily spread with a spatula. Give it about 2 minutes for the best texture.
- Roast your carrots just right:
- Get those carrots all lined up on your baking tray—make sure they don't touch so they brown up. Roast at 180°C for 50 to 70 minutes, flipping ‘em every handful of minutes. You want crispy outsides, soft centers. Smaller carrots? They’ll finish first—poke with a knife and see.
- Marinate those carrots:
- Toss the prepped carrots into your container of spices and shake hard till they’re all covered. Let them soak up the flavors at least half an hour or even overnight (the longer, the bolder).
- Quick marinade mix:
- Dump every marinade thing into a jar that shuts tight. Give it a good shake. It should smell awesome—each spice pops out. No rush—make it up to three days ahead and store in the fridge.
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These tandoori spices are what hooked me. I found them on a trip up North in India. Never knew carrots and warm spices could make such magic. My kid wouldn’t try it at first, but now she begs for 'those orange carrots' whenever dinnertime rolls around.
Meal Inspiration
This dish is a chameleon—kick it off with toasted bread or bulk it up with a hearty grain. Try tucking it next to toasty naan and some lemony cucumber salad. The cool crunch of cucumber makes the spicy carrots shine even more.
Keeping It Fresh
You can stash everything in the fridge for about three days. Carrots might get a bit softer, though. If you want the best results, store the beans and carrots in separate containers. The butter bean spread actually gets even tastier after a night. If you want to warm the carrots back up, pop them in a 160°C oven for ten minutes before putting things together. Freezing is a no-go—it’ll mess up the texture a lot.
Seasonal Swaps
When it's hot, go for tender summer carrots with their green tops left on—makes the final plate lighter and more striking. In winter, give the marinade a drizzle of maple syrup so the stored carrots really pop with sweetness. Once spring arrives, jazz it up with fresh pea shoots on top instead of the usual parsley.
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This one turns basic pantry finds into something that really feels a little fancy. You’ll find yourself making it on repeat. Trust me.
Frequently Asked Questions
- → Is it okay to prep the tandoori carrots ahead?
Totally! Let the carrots soak up the spices up to a whole day before for bigger flavor. You can even roast them first and just warm up in your oven for about 10 minutes at 350°F right before you want to eat.
- → Got a swap for butter beans?
If you’re out of butter beans, reach for chickpeas, navy beans, or cannellini—they’re all good stand-ins. Each one gives a different taste but pairs great with those spiced carrots.
- → Is this all plant-based?
Yep, everything’s vegan. Coconut yogurt stands in for dairy, and the rest is just good veggies and beans.
- → How should I serve this?
Tear up some pita, flatbread, or a chunk of good sourdough for dipping. This works as a fun starter, quick lunch, or as part of a plate with other snacks. You could even scoop it up as a side next to grilled mains.
- → Does it pack heat?
It’s more warming spices than hot. Chili flakes give a little kick, but you can use less (or none) if you want it mild. Want it spicier? Shake on some extra flakes!
- → Can I use plain yogurt instead of coconut?
Of course! If dairy’s fine for you, go for Greek or plain yogurt. The tanginess matches the carrots perfectly.