Slow-roasted carrots with garam masala yoghurt recipe
This slow-roasted carrot dish looks and tastes great. Yoghurt spiked with garam masala and garlic keeps the carrots tender as they cook, while a simple turmeric oil adds a final flashy streak of colour.
This recipe is from The Art of the Larder by Claire Thomson, published by Quadrille.
Ingredients
- 2 tbsp garam masala
- 1 clove of garlic, crushed
- 200 g Greek yoghurt
- 5 tbsp neutral oil
- 1 tbsp salt and freshly ground black pepper
- 500 g small to medium carrots, trimmed, scrubbed of peeled and halved lengthways
- 1 large onion, finely sliced
- 0.5 tsp ground tumeric
- 0.5 lemon, juice only
- 1 handful fresh coriander or mint, leaves roughly chopped
Details
- Cuisine: Indian
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 4
- Suitable For: Vegetarian
Step-by-step
- Preheat the oven to 220°C (428°F)/fan 200°C (392°F).
- Mix the garam masala with the garlic, half the yoghurt and half the oil in a large bowl and season with salt and pepper. Add the carrots and sliced onion and mix well to coat.
- Lay the coated carrots and onion on a roasting tray in a single layer and roast for about 25 minutes, or until tender and golden in places.
- Meanwhile, add the turmeric to the remaining oil and heat in a small pan over a moderate heat for 1 minute. Remove from the heat and put to one side.
- Mix the lemon juice and remaining yoghurt with half the chopped herbs, and season with salt and pepper to taste.
- Place the cooked carrots (along with any caramelized bits from the pan) on a big plate.
- Dress with the yoghurt and turmeric oil and top with the rest of the chopped herbs.
This recipe is from The Art of the Larder by Claire Thomson, published by Quadrille (£20). Photography by Mike Lusmore.
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