Sticky Tamarind Carrots with Green Chilli Yoghurt

Name: Sticky Tamarind Carrots with Green Chilli Yoghurt
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 Lemon, juiced; 1 tsp Ground Cumin; 0.5 tsp Kashmiri Chilli Powder, or mild chilli powder; 500g Heritage Carrots, with their tops on; 1 tin Chickpeas, drained; 4 Flatbreads, to serve; 3 Green Chillies, chopped; 1 Garlic Clove, grated; 350g Coconut Yoghurt, or Thick Natural Yoghurt; 6 tbsp Tamarind Sauce, I like the Maggi one; 30g Mint, picked; Maldon Salt, to taste; 4 tbsp Olive Oil

by Sophie Wyburd

Vegan

Dairy Free

4.6

15m prep time

60m total time

Easy level

13 ingredients

Sticky Tamarind Carrots with Green Chilli Yoghurt recipe by Sophie Wyburd

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

1 Lemon, juiced 1 x Sainsbury's Lemons
1 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
0.5 tsp Kashmiri Chilli Powder, or mild chilli powder 1 x Sainsbury's Mild Chilli Powder 44g
500g Heritage Carrots, with their tops on 2 x Sainsbury's Bunched Carrots, SO Organic 400g
1 tin Chickpeas, drained 1 x Sainsbury's Chickpeas in Water 400g (240g*)
4 Flatbreads, to serve 1 x Crosta & Mollica Piadina Golden Durum Wheat Italian Flatbreads Wraps x4 300g
3 Green Chillies, chopped 1 x Sainsbury's Green Chillies 65g
1 Garlic Clove, grated 1 x Sainsbury's Garlic
350g Coconut Yoghurt, or Thick Natural Yoghurt 1 x Alpro Plain Coconut Plant Based Soya Yoghurt Alternative 500g
6 tbsp Tamarind Sauce, I like the Maggi one 1 x Maggi Authentic Indian Tamarind Sauce 425g
30g Mint, picked 1 x Sainsbury's Fresh Packed Mint 30g
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
4 tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L