ottolenghi’s roasted carrots with curry leaf dukkah

Home

Recipes

Lunch

Ottolenghi’s roasted carrots with curry leaf dukkah

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Roasted carrots with curry leaf dukkah are the perfect side dish for Easter lunch or a springtime roast. Here’s why this recipe from Helen Goh and the Ottolenghi Test Kitchen is so good…

Ingredients

1kg bunch thin carrots (see Know-how), trimmed to remove all but 1cm of the green tops, then peeled

1 tsp fine salt

2 tsp lemon juice

320g thick greek-style yogurt or labneh

25g cashews

25g raw skinless peanuts

25g blanched almonds

25g blanched hazelnuts

1 tbsp coriander seeds

60ml vegetable oil

10g fresh curry leaves

25g crispy fried shallots

½ tsp chilli flakes

¼ tsp fine salt

Directions

Sign-Up / Login to continue Reading

Mussels in ginger coconut and red chilli broth

Techniques

Mushroom, mustard and tarragon bakes