Roasted carrots with curry leaf dukkah

side dish · ⏱ 70 min · 5 portions · 18.0 g carbs / portion · vegetarian · allergens: celery, crustaceans, egg, fish, gluten, lupin, milk, molluscs, mustard, peanut, sesame, soy, sulphites, tree nuts

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
http://flowcooking.food/en-us/recipe/766/roasted-carrots-with-curry-leaf-dukkah/