Description
Roast Tandoori Carrots on Butter Bean & Tomato Dip is a flavorful and colorful dish that combines the earthy sweetness of roasted carrots with a creamy butter bean hummus. Topped with a tangy tandoori dressing, this dish is perfect for a light yet satisfying meal.
Ingredients
Tandoori Dressing:
- 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
Roasted Carrots:
- 600 g carrots, trimmed
Butter Bean Hummus:
- 1 can butter beans, drained
- 1 clove garlic (optional)
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1 tbsp tahini
- 5 cherry tomatoes
To Serve:
- Coconut yogurt
- Olive oil
- Chilli flakes
- Leaves
- Sea salt
Instructions
- To Roast the Carrots: Preheat your oven to 180°C. Combine all the dressing ingredients in a large tub with a lid. Add the carrots, shake to coat, and marinate for at least 30 minutes. Roast in a baking tray for 50 minutes to 1 hour 10 minutes, turning occasionally, until soft inside and charred outside.
- To Make the Dip: Blend butter beans, garlic, lemon juice, tahini, and olive oil until smooth. Add tomatoes and water if needed. Season to taste.
- To Serve: Top the butter bean dip with tandoori carrots. Add coconut yogurt, chilli flakes, sea salt, leaves, and a drizzle of olive oil. Serve with fresh bread.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
