5.0 from 3 votes
Roasted Carrots with Indian Spices and Cashew Feta Dip
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 2 servings
Calories: 627 kcal
Course:
Side Dish
Cuisine:
Indian
Ingredients
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.