Description
Beautiful heirloom carrots in a tandoori and curry spice rub baked and served atop creamy Coconut Curry Greens drizzled with a Curry Yogurt Dip and topped with crushed pistachios, chickpeas and mint.
Ingredients
Scale
- 6–8 heirloom carrots, peeled but left whole
- 1 tsp tandoori spice
- 3 tsp curry powder
- 1/2 tsp ground cinnamon
- 1 tsp groung coriander
- 1 1/2 tsp Zaatar
- pinch of salt and pepper
- 2 tbs olive oil
- 2 tbs coconut oil
- 2 bunches greens of your choice, chopped (I used rainbow chard and kale here)
- 2 tsp ground turmeric
- 1/2 cup coconut milk
- 1 can chickpeas, drained and rinsed
- 1/2 cup pistachios, crushed
- chopped mint (optional)
- Curry Yogurt Sauce (for serving)
Instructions
- Preheat your oven to 400 degrees. Line the peeled carrots on a large baking sheet. In a small bowl, whisk together the tandoori spice, 1 tsp of the curry powder, the cinnamon, coriander, zaatar, salt, pepper and olive oil until it forms a thick rub. Scoop the rub out with your hands and coat all the carrots.
- Bake for 45 minutes, rotating the carrots halfway through. When the carrots are done, they should be soft and browned on the outside. If they are different sizes, you may need to remove the smaller ones and give the large ones another 10 minutes or so.
- While the carrots are baking, make your greens. Melt the coconut oil in a large skillet. Add in the chopped greens one handful at a time is until they begin to wilt. Once one handful is starting to wilt, add in another until you are out of greens.
- Toss the greens in the turmeric and the other 2 tsps of curry powder. Slowly power in the coconut milk and simmer the greens in it until the milk is reduced by about half.
- Serve the carrots on top of the greens and top with chickpeas, crushed pistachios, mint and drizzle with our Curry Yogurt Sauce.
Notes
*To Make this Vegan, use Vegan Mayo instead of yogurt for the curry sauce.