Sticky Tamarind Carrots with Green Chilli Yoghurt
Roasted carrots are a top-tier vegetable. A trip to a scorching location (the oven) with a drizzle of oil turns them into something gnarly and witchy-looking, with a rich, caramelised flavour. It is without a shadow of a doubt my favourite way to eat them, and I’ve cooked versions of this dish more times than I can count. I would go so far to say that it has become one of my personality traits. If you are coming round for a big dinner spread at mine, you better believe that I will be sneaking some form of sticky roasted carrot onto your plate. This version makes a great side for a roast dinner, barbecue or curry, but is equally satisfying as a stand-alone meal with bread to serve.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat your oven to 210°C/190°C fan.
Step 2
Trim the green tops off your carrots and save these for later. Tip the carrots into a roasting tray and drizzle them with 2 tablespoons of olive oil (if cooking for 4), then scatter over your cumin and chilli powder, as well as a generous pinch of salt and lots of black pepper. Shake the tray so that the carrots are totally coated in the spices and oil, then roast for 30 minutes.
Step 3
Meanwhile, finely chop a handful of your carrot tops. Using a pestle and mortar, bash the carrot tops along with the lemon juice and ** the remaining olive oil, until you have a chunky green sauce.
Step 4
Finely chop the mint and green chillies. Spoon your yoghurt into a bowl, then grate in the garlic and add your mint and chillies. Add a little salt then give the whole thing a mix until combined.
Step 5
When the carrots have been roasting for 30 minutes, drain your chickpeas and give them a rinse, then toss them onto the roasting tray. Return to the oven for 15 minutes until the chickpeas are crisp.
Step 6
When everything is ready, remove your carrots and chickpeas from the oven. Pour the tamarind sauce over the top, and give them a toss until they are all coated.
Step 7
Spoon your yoghurt onto a serving plate and top it with your chickpeas and carrots. Drizzle with the carrot top oil, then serve and enjoy with bread for dipping.
- Ingredients
- Based on 4 servings
-
500g Heritage Carrots, with their tops on 2x Sainsbury's Bunched Carrots, SO Organic 400g -
1 Lemon, juiced 1x Sainsbury's Lemons -
1 tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
0.5 tsp Kashmiri Chilli Powder, or mild chilli powder 1x Sainsbury's Mild Chilli Powder 44g -
1 tin Chickpeas, drained 1x Sainsbury's Chickpeas in Water 400g (240g*) -
4 Flatbreads, to serve 1x Crosta & Mollica Piadina Golden Durum Wheat Italian Flatbreads Wraps x4 300g -
3 Green Chillies, chopped 1x Sainsbury's Green Chillies 65g -
1 Garlic Clove, grated 1x Sainsbury's Garlic -
350g Coconut Yoghurt, or Thick Natural Yoghurt 1x Alpro Plain Coconut Plant Based Soya Yoghurt Alternative 500g -
6 tbsp Tamarind Sauce, I like the Maggi one 1x Maggi Authentic Indian Tamarind Sauce 425g -
30g Mint, picked 1x Sainsbury's Fresh Packed Mint 30g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
4 tbsp Olive Oil 1x Sainsbury's Olive Oil 1L