Roasted carrots with curry leaf dukkah | Ottolenghi Recipes

Ingredients

• 1kg bunch of thin carrots, trimmed to remove all but 1cm of the green tops and peeled (750g); if starting with thicker carrots, slice them in half lengthways
• 2 tsp lemon juice
• 320g thick Greek-style yoghurt (or labneh), to serve
• salt and black pepper
• 25g cashews
• 25g raw (aka skinless) peanuts
• 25g blanched almonds
• 25g blanched hazelnuts
• 1 tbsp coriander seeds
• 60ml vegetable oil
• 10g curry leaves
• 25g shop-bought crispy fried shallots
• ½ tsp chilli flakes
• ¼ tsp salt