Indian Spiced Mustard Carrots

I think I got the general inspiration for this recipe from an image and offhandedly comment on Instagram. Can’t remember who sparked this brainstorm, but ruminating on blending sweet carrots with a hint of char and mustard got my creativity flowing – and to good effect. This is a fantastic side – and can be spiced to fit many palates.

A note on lime chili pickle: if you don’t know what this is, chop yours fine. The chunks can be a bit aggressive if you don’t know what’s going to hit you.

Gluten-free, vegetarian, vegan

Indian Spiced Mustard Carrots

2 large carrots
1 medium onion
1-2 Tbsp. neutral oil
5 cloves garlic
2 Tbsp. mustard oil
2 tsp. mustard seeds (I used 1 yellow & 1 black)
1/2 tsp. black cumin seeds (optional)
1 Tbsp. chopped fresh rosemary
2 Tbsp. lime chili pickle
2 tsp. mango powder
2 tsp. dried oregano
Chives (optional)

Preheat the oven to 200C. Prep a baking sheet by covering with foil.

Rough chop the carrots, onion and garlic. Toss with a liberal sprinkle salt, pepper, the oregano and 1 Tbsp. oil.

Roast 20-30 minutes or until browned to your liking. I did a bit of char, and really could have had more.

Add your veggies to the bowl of a food processor.

In a small pan over medium-high heat, bring the mustard oil up to temp. Toss in the mustard and cumin seeds and toast until fragrant. Chuck in the rosemary and fry until the seeds start to pop.

Add to the food processor. Whiz to combine, pausing halfway through to add a little water if too thick, the second Tablespoon oil if not rich enough, and salt to taste.

Spoon out and stir in the lime chili pickle and mango powder.

Top with snipped chives if desired.

Serves 2 as a side

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