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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.