Sticky tamarind carrots with green chilli yoghurt
Roasted carrots are a top-tier vegetable. A trip to a scorching location
(the oven) with a drizzle of oil turns them into something gnarly and witchy-looking, with a rich, caramelised flavour. It is without a shadow of a doubt my favourite way to eat them, and I’ve cooked versions of this dish more times than I can count. I would go so far as to say that it has become one of my personality traits. If you are coming round for a big dinner spread at mine, you better believe that I will be sneaking some form of sticky roasted carrot onto your plate. This version makes a great side for a roast dinner, barbecue or curry, but is equally satisfying as a stand-alone meal with bread to serve.
This recipe is an extract from Tucking In by Sophie Wyburd (Ebury Press, £22)
Next, why not try more vegan recipes from the House & Garden recipe archive?
