Spiced Roasted Carrot, Almond and Yoghurt Dip
Photography Aaron McLean.
INGREDIENTS
400 grams carrots, peeled
1 teaspoon ground coriander
½ teaspoon each ground turmeric and cinnamon
2 tablespoons olive oil
sea salt and freshly ground pepper
To finish
½ cup whole, skin on almonds, roasted
1 x 400 gram tin cooked white cannellini beans, drained and rinsed
1 clove garlic, crushed
2 teaspoons grated fresh ginger
¼ cup plain yoghurt plus extra for garnish
METHOD
Preheat the oven to 180˚C.
Roughly chop the carrots and combine with the spices and olive oil in a baking dish. Season and roast for 25 minutes until tender. Add a little water to the pan if needed to stop the spices from burning.
Scrape the carrots, along with the oil and spices in the bottom of the baking dish, into a food processor. Add the beans, garlic, ginger and yoghurt, season and process until well combined. Add the almonds and pulse 2-3 times to make a coarsely textured dip. Transfer to a serving dish and garnish with extra yoghurt if desired. Makes about 2 cups
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.