ROASTED CARROTS RECIPE with COLD GREEN YOGHURT AND CRISPY SHALLOTS
Sweet carrots sit well with nigella seeds and their slightly bitter, onion-like flavour. Here, they are combined with heady garam masala and Kashmiri chilli to create a showstopper of a dish you’ll make time and time again. This can be served as a side dish as part of a wider meal, but it sits well on its own, too, so serve it for lunch with plenty of paratha or roti for dunking.
- 300 g (10 ½ oz) carrots, tops trimmed and halved lengthways
- 1 tablespoon olive or rapeseed (canola) oil, plus extra for frying
- 1 teaspoon nigella seeds
- 1 teaspoon garam masala
- 1/2 teaspoon Kashmiri chilli powder
- 2 banana shallots, thinly sliced
- sea salt
For the green yoghurt
- 1/2 bunch of coriander (cilantro)
- 1/2 bunch of mint, plus extra leaves to serve (optional)
- 1 small garlic clove
- 300 g (101/2 oz) full-fat (whole) Greek yoghurt
- 1/2 teaspoon sea salt
- Preheat the oven to 180ºC fan (350ºF/gas 6). Toss the carrots in a large roasting tin (pan) with the 1 tablespoon oil, along with the nigella seeds, garam masala, chilli powder and some salt. Roast for 15 minutes.
- Meanwhile, prepare the green yoghurt. Blitz the coriander, mint, garlic and half of the yoghurt to a fine paste in a food processor. Tip the remaining yoghurt into a large bowl, then fold in the blitzed mixture, along with the salt. Cover and chill in the refrigerator until needed. (It can be made up to 2 days ahead.)
- Heat 2 cm ( ¾ in) oil for frying in a small frying pan (skillet) over a medium heat until bubbles start to float to the surface. To test if the oil is ready, add a small piece of shallot; it should turn golden and crispy in 30 seconds. Once the oil is ready, add the remaining shallots and fry for 1 minute, or until deep golden brown. Drain on paper towels and sprinkle with salt.
- Spoon and swirl the yoghurt on to a serving plate. Top with the carrots and crispy shallots, and a few extra mint leaves, if you like, and serve.
- The pairing of nigella seeds and carrots can be extended into soups
- Nigella seeds are lovely melted into butter, then spooned on to roasted sweet potatoes or fried halloumi.