
By Ottolenghi
Roasted carrots with curry leaf dukkah
On holiday in Sri Lanka a few years ago, Helen got very into the little pot of dukkah mix which was often on her table in the evening. So into it was she that there soon appeared two pots each night. On the last night of her holiday, the chef – Madhura Geethanjana – scribbled the recipe down on Helen’s napkin, calling it his ‘nut crumble’. It’s such a lovely image and act of sharing – a recipe being written on a napkin, continuing its journey. Dukkah keeps well in the fridge for 5 days (or longer in the freezer), so make more than you need. It’s lovely sprinkled over all sorts of things: soups, roasted vegetables, chicken (see page 128), grilled fish, leafy salads.
Updated at: Thu, 27 Mar 2025 21:52:04 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Nutrition per recipe
Calories1394.3 kcal (70%)
Total Fat110.1 g (157%)
Carbs92.7 g (36%)
Sugars38.3 g (43%)
Protein27.8 g (56%)
Sodium1834.6 mg (92%)
Fiber30.3 g (108%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

750gcarrots
thin, trimmed to remove all but 1cm of the green tops and peeled, if starting with thicker carrots, slice them in half lengthways

2 tsplemon juice

320gGreek-style yoghurt
thick, or labneh, to serve

salt

black pepper

25gcashews

25gpeanuts
raw, aka skinless

25gblanched almonds
whole

25gblanched hazelnuts

1 Tbspcoriander seeds

60mlvegetable oil

10gcurry leaves

25gshallots
shop-bought crispy fried

½ tspchilli flakes

¼ tspsalt
Instructions
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Notes
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