Tandoori Carrots with Butter Bean

Tandoori Carrots with Butter Bean

Roasted tandoori spiced carrots with a creamy butter bean purée - a flavourful and hearty dish perfect for winter nights. The carrots are roasted with a blend of spices and served alongside a velvety bean dip, topped with a zesty carrot end dressing and crunchy toasted almond flakes - a must-try for a satisfying plant-based meal.

Serves: 2

50 minutes

Cook time

Unit

Metric
Imperial (Coming Soon)

Ingredients

Natalia

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Ingredients:

  • 1 Bunch of garden carrots
  • 1 Tbsp Tandoori spice rub
  • 1 Tsp garam Masala
  • 1 Tsp smoked paprika
  • 2 Tbsp neutral flavour oil
  • 1 Can cannellini beans
  • Chopped up carrot ends
  • Juice of half a lemon
  • 1 Clove Garlic
  • Sea salt
  • Glug of olive oil
  • 1 Can butter beans
  • Half a block silken tofu
  • 0.5 Cup nutritional yeast
  • Juice of half a lemon
  • 4 Tbsp coconut yoghurt
  • Sea salt and cracked pepper
  • Toasted almond flakes

🔄Sam Jones's Suggested Substitutes

Tandoori Spice Rub Curry Powder
Garam Masala Curry Powder
Smoked Paprika Paprika

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