A nutritious, tasty and attractive side dish for winter.
|1||Red chilli, use up to 2 chillies, depending upon heat|
|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||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)|
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- 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.