A nutritious, tasty and attractive side dish for winter.
Ingredients
| 1 | Red chilli, use up to 2 chillies, depending upon heat |
| 2 cloves | Garlic |
| 1 small knob | Ginger |
| 1 small knob | Turmeric, or use 1-2 tsp powdered turmeric (Main) |
| 1 small handful | Coriander stalks, and leaves to sprinkle over to serve |
| 1 tsp | Cumin |
| 1 tsp | Garam masala |
| ½ | Lemons, zested and juiced |
| 1 splash | Olive oil |
| ½ cup | Greek-style plain yoghurt |
| 2 bunches | Baby carrots, you may need only one bunch if large (Main) |
Directions
- Preheat oven to 200C. Blitz 1-2 red chillies, garlic, ginger and turmeric, coriander stalks, cumin and garam masala, lemon zest and juice and a splash of olive oil until smooth.
- Whisk paste through yoghurt and slather on to 1-2 bunches of baby carrots (reserving enough marinade to serve). Roast until fork-tender. Drizzle with additional marinade and sprinkle with coriander leaves to serve.