Tandoori carrots

Name: Tandoori carrots
Yield: 4
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)

for 4 people

Tam West

Warren Elwin

Food writer

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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.