ramyaramesh3007These pan roasted whole carrots glazed in a tamarind-coconut sugar sauce are served with a refreshing mint-coriander yogurt dressing.
Nothing screams festive season more than whole roasted carrots – this time, however, we’ll be pan roasting them for the perfect char and brushing them with the homemade tamarind sauce for the most delicious spiced glaze. When paired with a light, creamy and refreshing green yogurt dressing, this makes for a tasty side plate at your dinner table – no matter the occasion.
These carrots cook beautifully in just under 15 minutes which gives you enough time to blend together the ingredients for the dressing. All in all, this dish takes just 20 minutes to make and still packed with flavour.
Ingredients You Need
- whole carrots – if you have carrot tops, chop them up and add them to the ingredients for the dressing before blending them.
- coconut sugar – this gives a nice caramelised sweetness and is refined sugar free
- seasonings – chili powder for that spice, onion & garlic powder
- tamarind pulp
- agave or maple syrup
- olive oil – for roasting
- herbs – coriander & mint leaves
- aromatics – green chili, lime juice
- spices – ground cumin, garlic powder
- dairy free yogurt – soy, cashew or oat yogurt works the best here!
Gluten free substitutions: None!
Allium free substitutions: Substitute onion and garlic powders with a pinch of hing (asafoetida).
Tamarind Glazed Carrots with Green Yogurt Dressing
Ingredients
- 6 medium carrots
- 2 tbsp olive oil
- 1 tsp chili powder or chili flakes
- 2 tbsp coconut sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp tamarind paste made from tamarind pulp
- 1/2 tsp salt
- 1/4 tsp black pepper
Herby Yoghurt Dressing
- 1/2 cup coriander
- 2 tbsp mint leaves
- 1 cup vegan yogurt
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1 green chili
- 1 tbsp lemon juice
- pinch salt
Garnish
- chopped coriander
- chopped green chilies
- chili powder
Instructions
- Cut carrots vertically into halves.
- Mix together ingredients for marinade. On a pan, place carrots facing down and gently brush the marinade on carrots with a brush.
- Flip them and repeat the process. Flip them back and brush more of the marinade. Cover the lid and let the carrots roast.
- To a blender, combine all ingredients and blend on high until smooth and creamy.
- Add a splash of water to the marinade and pour over carrots. Let them cook down in the tamarind sauce. The total durations takes at least 10-15 minutes.
- Place the carrots on a plate and drizzle the yogurt dressing. Garnish with chopped coriander, green chili and chili powder. Enjoy!