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Roasted carrots with curry leaf dukkah

Carrots go sweet and jammy, with smoky char at the edges.
Curry leaf dukkah adds nutty crunch and warm peppery tang.
Finish with lemon and yogurt for bright, cozy, crowd-pleasing bowls.

side dish ⏱ 70 min 280 kcal / portion 18.0 g carbs / portion (estimated) vegetarian celerycrustaceanseggfishglutenlupinmilkmolluscsmustardpeanutsesamesoysulphitestree nuts 🔗 Original source

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Roasted carrots with curry leaf dukkah
v5 · rb0e705f985 20260727Z1751 🔥 preheat oven to 160°C fan 🔥 ⏱ 8-10 min roast nuts and coriander seeds, then cool crisp curry leaves in oil for about 30 seconds ⏳ drain and cool crisp curry leaves; reserve 10 leaves 🌀 pulse dukkah mix with nuts, coriander seeds, crispy fried shallots, chilli flakes and salt 🔥 increase oven temp to 220°C fan 🌀 drizzle carrots with reserved curry leaf oil, sprinkle salt and pepper, drizzle lemon juice, toss 🔥 ⏱ 30 min roast carrots until cooked and slightly charred; rest at least 5 minutes 🌀 mix yoghurt with 1/4 tsp salt 🍽 arrange roasted carrots on yoghurt base 🍽 sprinkle dukkah over carrots and scatter reserved curry leaves 🍽 spoon remaining curry leaf oil over and serve Roasted Carrots with Dukkah 🎉 25 g cashew 25 g peanut 25 g almond 25 g hazelnut 1 tbsp coriander seed 60 ml vegetable oil 10 g curry leaf 25 g shallot ½ tsp chilli flake salt to taste 750 g carrot 2 tsp lemon black pepper to taste 320 g yogurt ¼ tsp salt vegetable oil, curry leaf shallot, chilli flake, salt carrot, lemon, black pepper yogurt, salt
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Preparation steps

  1. preheat oven to 160°C fan
  2. roast nuts and coriander seeds 8-10 min, then cool
  3. crisp curry leaves in oil for about 30 seconds
  4. drain and cool crisp curry leaves; reserve 10 leaves
  5. pulse dukkah mix with nuts, coriander seeds, crispy fried shallots, chilli flakes and salt
  6. increase oven temp to 220°C fan
  7. drizzle carrots with reserved curry leaf oil, sprinkle salt and pepper, drizzle lemon juice, toss
  8. roast carrots about 30 minutes until cooked and slightly charred; rest at least 5 minutes
  9. mix yoghurt with 1/4 tsp salt
  10. arrange roasted carrots on yoghurt base
  11. sprinkle dukkah over carrots and scatter reserved curry leaves
  12. spoon remaining curry leaf oil over and serve

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