Tandoori Carrots Butter Bean (Print Version)
# Ingredients:
→ Tandoori dressing
01 -
1/2 tsp cinnamon powder
02 -
1 tsp salt flakes
03 -
1 tsp coriander powder
04 -
1 tsp cumin seeds
05 -
1 tsp turmeric
06 -
1/2 tsp ginger powder
07 -
1 tsp garam masala
08 -
1/2 tsp garlic powder
09 -
A pinch of red chili flakes
10 -
2 tbsp olive oil
→ Roasted carrots
11 -
600 g carrots, tops removed
→ Butter bean dip
12 -
1 can of butter beans, rinsed
13 -
1/2 tsp sea salt
14 -
1 tbsp sesame tahini
15 -
1 clove garlic (optional)
16 -
Juice from 1 lemon
17 -
1 tbsp olive oil
18 -
5 small cherry tomatoes
→ Serving extras
19 -
Coconut yogurt
20 -
Sea salt
21 -
Extra virgin olive oil
22 -
Fresh herbs or greens
23 -
Red chili flakes
24 -
Crusty bread on the side
# Instructions:
01 -
In a large marinating container, mix coriander, cumin, garam masala, salt, ginger, turmeric, garlic powder, cinnamon, chili flakes, and olive oil together until combined.
02 -
Toss the carrots into the dressing container, seal the lid tightly, and shake it up until the carrots are well coated. Rest them for at least 30 minutes so they soak in the flavors.
03 -
Set your oven to 180°C. Spread the marinated carrots on a baking tray and bake for 50-70 minutes. Be sure to flip them a few times so they cook evenly and get lightly charred in spots.
04 -
Add butter beans, garlic if using, tahini, lemon juice, and olive oil to a blender. Whizz it all up for around 2 minutes until it’s nice and smooth.
05 -
Toss in the cherry tomatoes and blend again until smooth. Drizzle in a bit of water if it’s too thick. Taste and adjust the seasoning with salt as needed.
06 -
Spread a layer of the dip on a platter. Place the roasted carrots on top. Dollop with coconut yogurt, sprinkle with chili flakes and sea salt, add fresh greens, and drizzle with olive oil.
07 -
Bring to the table with fresh bread for dipping and digging in.
# Notes:
01 -
Let the carrots marinate for up to 4 hours in the fridge for an even bolder taste.
02 -
Prepare the butter bean dip a day before and keep it chilled, covered, for convenience.