Roasted carrots with curry leaf dukkah | Ottolenghi Recipes

Name: 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

ottolenghi.co.uk

A beautifully simple side that would be great addition to a Sunday roast as much as it would be on your festive table. The dukkah is versatile 'nut crumble' tha

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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