Spiced Roasted Carrot and Bean Curry

Name: Rukmini Iyer Spiced Roasted Carrot and Bean Curry | Quick Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 2
Cuisine: Indian
Ingredients: 220g carrots, peeled; 180g fine green beans, topped and tailed; ½ cauliflower, cut into small florets; 1 tbsp vegetable oil; 5cm ginger, grated; 2 tsp mustard seeds; ½ tsp ground turmeric; ½ tsp chilli powder; 10 curry leaves; 2 tsp sea salt; 1 lemon, juice only; basmati rice; 4 tbsp coconut yogurt; A handful of unsalted peanuts

by Rukmini Iyer from The Green Roasting Tin

This quick and light one-pan, dry South Indian curry is a unique but easy midweek dinner recipe. Finish with a generous squeeze of lemon.

Vegetarian Vegan Dairy-Free Gluten-Free One-pot Tray Bake

Serves 2

Total 40 min

Prep 10 min

Cook 30 min

Easy

Discover more delicious Carrot recipes

From soothing soups to spiced cakes

Introduction from Rukmini Iyer

This South Indian style curry is a dry one, made without a gravy so that the vegetables are wonderfully crisp. Serve with coconut yogurt on the side, along with plenty of fluffy white rice.

Ingredients

220g carrots, peeled

180g fine green beans, topped and tailed

½ cauliflower, cut into small florets

1 tbsp vegetable oil

5cm ginger, grated

2 tsp mustard seeds

½ tsp ground turmeric

½ tsp chilli powder

10 curry leaves

2 tsp sea salt

1 lemon, juice only

To serve:

basmati rice

4 tbsp coconut yogurt

A handful of unsalted peanuts

Method

Preheat the oven to 200°C fan/220°C/gas 7. Cut the carrots in half lengthways, then again into long slim strips, about the width of the green beans.

Mix the carrots, beans and cauliflower in a large roasting tin with the oil, ginger, spices, curry leaves and salt, then transfer to the oven and roast for 30 minutes.

Season with the lemon juice and salt to taste, and serve with basmati rice, yogurt and a handful of unsalted peanuts for crunch.

Preview