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
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Ingredients
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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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