Roasted Carrots with Indian Spices and Cashew Feta Dip

Name: Roasted Carrots with Indian Spices and Cashew Feta Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: 10-12 medium-sized carrots; 1 teaspoon Coriander; 1/2 teaspoon fenugreek seeds; 1/2 teaspoon ground paprika; 1/2 teaspoon garam masala; 2 teaspoons honey; 1 tablespoon olive oil; 2 cloves garlic; 6 leaves sage; 2 teaspoons grinded fresh ginger; salt; black pepper; 100 grams or 1 cup cashew nuts; 80 grams or 3 oz feta cheese or 5 tablespoons ground coconut; 1 clove garlic; 5-6 tablespoons Greek yogurt or coconut milk; salt; black pepper

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5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
2 servings
Calories
627 kcal
Course
Side Dish
Cuisine
Indian

Roasted Carrots with Indian Spices and Cashew Feta Dip

Maisie Perez

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An alternative, healthy way to enjoy carrots: Indian spiced roasted carrots with 5-minutes cashew feta dip. Flavorful, unusual and easy-to-make entree/side dish/main course. Vegan recipe provided as well.

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Ingredients

Servings

For the carrots:

10-12 medium-sized carrots
1 teaspoon Coriander
1/2 teaspoon fenugreek seeds
1/2 teaspoon ground paprika
1/2 teaspoon garam masala
2 teaspoons honey
1 tablespoon olive oil
2 cloves garlic
6 leaves sage
2 teaspoons grinded fresh ginger
salt
black pepper

For the cashew feta dip:

100 grams or 1 cup cashew nuts
80 grams or 3 oz feta cheese or 5 tablespoons ground coconut
1 clove garlic
5-6 tablespoons Greek yogurt or coconut milk
salt
black pepper

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Instructions

To make the roasted carrots:

Preheat the oven to 180 ºC or 355 ºF.
Wash your carrots. If you have young carrots, they don't need to be peeled. Otherwise, peel them. I left small tail leaves, as they are beautiful and give their flavor while roasting. Cut each carrot in halves lengthwise.
Over medium-high heat, dry-roast coriander, fenugreek seeds in a pan for about 1 minute or until aromatic. Process in a spice grinder or use a mortar and a pestle to make powder. Chop garlic and sage. In a bowl, combine coriander and fenugreek powder with paprika, garam masala, honey, olive oil, ginger, salt and pepper.
Put carrots in a baking dish and pour the spicy mixture over them. Massage it into carrots until they are evenly coated. Put them in the oven for 30-40 minutes. The smaller your carrots are, the less time they need. If you like them to be more tender and caramelized, give them more time. Check the readiness with a fork.

To make the cashew feta dip:

Meanwhile, prepare the dip. With a mortar and a pestle, crush cashew nuts. Break feta with your fingers (if not vegan. Otherwise, use coconut flakes). Finely chop garlic. Combine in a bowl and add as much Greek yoghurt or coconut milk until you like the consistency. Taste and add black pepper and a pinch of salt if desired.
Serve carrots topped with cashew dip. Enjoy!

Nutrition Information

Show Details

Calories 627kcal (31%) Carbohydrates 55g (18%) Protein 22g (44%) Fat 38g (58%) Saturated Fat 11g (55%) Cholesterol 37mg (12%) Sodium 678mg (28%) Potassium 1383mg (40%) Fiber 10g (40%) Sugar 26g (52%) Vitamin A 51370IU (1027%) Vitamin C 19.4mg (22%) Calcium 363mg (36%) Iron 5mg (28%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 627 kcal

% Daily Value*

Calories	627kcal	31%
Carbohydrates	55g	18%
Protein	22g	44%
Fat	38g	58%
Saturated Fat	11g	55%
Cholesterol	37mg	12%
Sodium	678mg	28%
Potassium	1383mg	29%
Fiber	10g	40%
Sugar	26g	52%
Vitamin A	51370IU	1027%
Vitamin C	19.4mg	22%
Calcium	363mg	36%
Iron	5mg	28%