Name: Roast Tandoori Carrots on Butter Bean & Tomato Dip Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Indian Fusion
Ingredients: 1 tsp ground coriander; 1 tsp cumin seeds; 1 tsp garam masala; 1 tsp salt flakes; 1/2 tsp ground ginger; 1 tsp ground turmeric; 1/2 tsp garlic granules; ½ tsp ground cinnamon; pinch of chilli flakes; 2 tbsp olive oil; 600 g carrots, trimmed; 1 can butter beans, drained; 1 clove garlic (optional); 1 tbsp olive oil; 1/2 tsp sea salt; 1 tbsp tahini; 5 cherry tomatoes; Coconut yogurt; Olive oil; Chilli flakes; Leaves; Sea salt

If you’re searching for a plate that manages to be vibrant, irresistible, and full of flavor, Roast Tandoori Carrots on Butter Bean & Tomato Dip should be at the top of your must-try list! This recipe celebrates the natural sweetness of slow-roasted carrots, coated in a warm tandoori spice mix, all crowned on an ultra-creamy butter bean and tomato dip. Whether you’re impressing guests, treating yourself, or just shaking up your veggies, this combination promises an explosion of color and taste in every bite.

Roast Tandoori Carrots on Butter Bean & Tomato Dip Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a handful of everyday ingredients can transform into something extraordinary. Each item plays its part—building layers of earthy, creamy, and zesty flavors that blend perfectly together to highlight the best of Roast Tandoori Carrots on Butter Bean & Tomato Dip.

Ground coriander: Adds citrusy brightness that wakes up the tandoori mix.
Cumin seeds: Lend a toasty depth and gentle heat to the dressing.
Garam masala: Brings a warming, aromatic complexity at the heart of tandoori spice.
Salt flakes: Essential for drawing out the natural sweetness of carrots and balancing the spices.
Ground ginger: Contributes a zingy bite that makes the flavors pop.
Ground turmeric: Infuses golden color and earthy undertones—plus that gorgeous vibrant hue!
Garlic granules: Gives the dressing a mellow savory backbone without overpowering.
Ground cinnamon: Adds an unexpected hint of warmth and sweetness.
Chilli flakes: A little heat to perk up every mouthful—add more if you’re adventurous.
Olive oil: Binds the spices together and helps the carrots roast to perfection.
Carrots (600g, trimmed): The showstopper—choose firm, sweet carrots for roasting magic!
Butter beans (1 can, drained): The secret to a lush, creamy base for your dip.
Garlic clove (optional): Use for a hint of garlicky edge in the hummus if you love bold flavor.
Olive oil (for dip): Adds rich silkiness to the butter bean blend.
Sea salt (1/2 tsp): Seasoning is everything—the right pinch brings out all the flavors.
Tahini (1 tbsp): Delivers that nutty, creamy background you expect from classic hummus.
Cherry tomatoes (5): Their sweet juiciness brightens up the dip and rounds out the flavors.
Coconut yogurt: Cool, luxe, and the perfect finishing swirl.
Olive oil (to serve): A final drizzle brings everything together.
Chilli flakes (for serving): Sprinkle for extra heat and color drama.
Fresh leaves: Think baby spinach or arugula—a leafy lift and fresh garnish.
Sea salt (for serving): A tiny finishing pinch intensifies the flavors at the last moment.

How to Make Roast Tandoori Carrots on Butter Bean & Tomato Dip

Step 1: Prep the Tandoori Dressing

Start by grabbing a large tub or container with a secure lid. Combine all your tandoori dressing ingredients—ground coriander, cumin seeds, garam masala, salt flakes, ground ginger, turmeric, garlic granules, cinnamon, chilli flakes, and olive oil. Stir or shake (with the lid on!) so everything melds together into a fragrant, golden paste that smells absolutely enticing.

Step 2: Marinade the Carrots

Add your trimmed carrots directly into the tub with the tandoori dressing. Secure the lid and give it a good shake, making sure the carrots are evenly coated in those rich, spiced oils. If time permits, let the carrots marinade for at least 30 minutes—the longer they sit, the more flavor they’ll soak up. But don’t worry, if you’re in a rush you can move on straight away and still get wonderful results.

Step 3: Roast to Perfection

Preheat your oven to 180°C. Lay the dressed carrots on a baking tray, spreading them out so they roast evenly. Pop them in the oven for 50 minutes to 1 hour and 10 minutes, turning occasionally. Your goal: tender carrots with a gently charred, crispy exterior and an almost melt-in-your-mouth center. Keep an eye toward the end to make sure you catch that perfect moment between roasted and caramelized.

Step 4: Make the Butter Bean & Tomato Dip

While the carrots roast, get your blender or food processor out. Toss in the drained butter beans, garlic (if using), lemon juice, tahini, olive oil, and a pinch of sea salt. Blitz this mixture for about 2 minutes until creamy and smooth. Next, throw in those cherry tomatoes and a splash of water if needed, then blitz again until the dip loosens to a dreamy whipped consistency. Give a taste, season if needed, and your dip is ready to be the silky foundation for the main event.

Step 5: Assemble and Garnish

Spoon the butter bean and tomato dip onto each plate in a generous swoosh. Top with a tangle of the tandoori roasted carrots, fresh from the oven. Finish with spoonfuls of coconut yogurt, an extra drizzle of olive oil, a shower of chilli flakes, a few fresh leaves, and a last scatter of sea salt. The final look should be colorful and utterly tempting—Roast Tandoori Carrots on Butter Bean & Tomato Dip makes an entrance every single time!

How to Serve Roast Tandoori Carrots on Butter Bean & Tomato Dip

Garnishes

This dish is all about playful layers and visual charm! Dollop coconut yogurt over the carrots to add creaminess and contrast. Sprinkle on more chili flakes for color and excitement, some extra virgin olive oil for a glossy finish, then scatter fresh leafy greens and a delicate pinch of sea salt for that chef’s table flourish. Each garnish adds a little something special to your Roast Tandoori Carrots on Butter Bean & Tomato Dip.

Side Dishes

Nothing pairs better with this dish than a big slab of fresh, crusty bread—ciabatta or a soft sourdough works beautifully to swoop up every bit of carrot and dip. You could also serve alongside warm naan or pita, or add a crisp green salad for a refreshing contrast. This recipe can also work well as part of a mezze spread, nestled amongst other small, bold bites.

Creative Ways to Present

Try serving your Roast Tandoori Carrots on Butter Bean & Tomato Dip in individual bowls for a restaurant-worthy starter, or arrange everything on a large platter for sharing at a casual dinner party. Swirl the dip artistically on the base and pile the carrots high for extra drama. For a fun twist, layer everything in lettuce cups for colorful, hand-held nibbles—a sure conversation starter!

Make Ahead and Storage

Storing Leftovers

If you have leftovers of Roast Tandoori Carrots on Butter Bean & Tomato Dip (lucky you!), store each component separately in sealed containers in the fridge. The flavors actually deepen overnight, making the next day’s lunch even more delicious. The dip will keep for up to three days, and the carrots stay tasty and tender for about two days.

Freezing

The butter bean and tomato dip freezes surprisingly well—just place it in an airtight container and it’ll keep for up to a month. Defrost overnight in the fridge and give it a quick blitz before serving. The carrots can be frozen too, though they might lose a bit of their delectable texture upon reheating, so they’re best enjoyed fresh if you can manage it.

Reheating

To reheat, pop the carrots back onto a tray and warm in the oven at 180°C for about 10-15 minutes until heated through. The dip benefits from a quick stir and can be gently warmed on the stove or in the microwave (low power, short bursts) if a hot dip is what you’re after. Add fresh garnishes just before serving to revive that crisp, bright finish.

FAQs

Can I use a different type of bean for the dip?

Absolutely! While butter beans make the dip velvety and luxurious, you can swap in cannellini or even chickpeas for a slightly different but equally lovely texture and flavor. It’s a great way to use what you have on hand.

Is this recipe vegan-friendly?

Yes, minus the optional coconut yogurt garnish, which should be checked to confirm it’s vegan. Everything else in Roast Tandoori Carrots on Butter Bean & Tomato Dip is naturally plant-based and free from dairy or animal products.

Can I make the carrots ahead of time?

You can! Prep and roast the carrots a day in advance, then simply let them cool and refrigerate. Warm them up before serving for the very best texture, or serve at room temperature for a relaxed appetizer.

How spicy are these tandoori carrots?

The level of heat is easily adjustable! Start with the given amount of chili flakes for gentle warmth; amp them up if you love spice, or reduce for a milder vibe. The butter bean & tomato dip is soothing, so it can handle a little fire.

What other veggies can I try in this tandoori marinade?

So many! Try parsnips, sweet potato, or cauliflower florets with the same tandoori treatment. They all roast beautifully and pick up that spice-packed flavor, making this a truly flexible recipe to have on hand.

Final Thoughts

Give yourself permission to dive into something delightfully different and packed with color! Roast Tandoori Carrots on Butter Bean & Tomato Dip is so much more than a side—each bite is a celebration of spices, textures, and pure veggie joy. It’s easy to make and sure to become a favorite in your kitchen. Treat yourself or share with friends, and watch those plates get wiped clean!