Roasted carrots with curry leaf dukkah

Name: Roasted carrots with curry leaf dukkah
Cuisine: Asian
Ingredients: 1kg bunch of thin carrots, trimmed to remove all but 1cm of the green tops and peeled (750g); if starting with thicker carrots, slice them in half lengthways; 2 tsp lemon juice; 320g thick Greek-style yoghurt (or labneh), to serve; salt and black pepper; 25g cashews; 25g raw (aka skinless) peanuts; 25g blanched almonds; 25g blanched hazelnuts; 1 tbsp coriander seeds; 60ml vegetable oil; 10g curry leaves; 25g shop-bought crispy fried shallots; ½ tsp chilli flakes; ¼ tsp salt

Instructions

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, 20 Feb 2025 12:08:29 GMT