Tandoori Style Rainbow Carrots

Tandoori Rainbow Carrots

Spicy hot roasted vegetables can combat the frozen winter blues, guaranteed. And Tandoori spices fill your house with fragrant anticipation!

The rainbow carrots in the produce department have been calling out to me lately, so I took home a bunch and decided to give them an Indian twist.

Tandoori is a style of Indian cooking that uses a tandoor oven. I don’t have one handy, so I cranked up the heat in my regular old oven and hopes to get the same high heat roasted effect. Carrots are perfect for high heat roasting because their dense texture stands up to high heat – and their insides cook to a perfect softness while the outsides are a little blistered.

Traditional Tandoori Chicken is marinated with a spicy yogurt mixture to tenderize the meat. I used the yogurt in my recipe by just spreading it on the serving platter – to get scooped up when you serve the carrots. This also makes for a very easy and beautiful presentation.

I love this recipe – it is sweet and spicy and packed with flavor – to beat the winter blahs. (It was about 20 degrees for a high at my house yesterday – and with the howling winds, the cold went right to my bones!)

— posted by Donna


1 pound small rainbow carrots, peeled
2 small parsnips. peeled
3 tablespoons coconut oil, divided
3 teaspoons garam masala, divided
Zest of 1 lemon
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon zatar
1 teaspoon salt, divided
1/4 cup golden raisins
1/2 cup diced hazelnuts or almonds
1 teaspoon thyme leaves
12 ounces plain Greek yogurt
2 tablespoons minced parsley

Preheat oven to 450 degrees.

Cut carrots and parsnips into pieces that are 1/2 inch in diameter and about 4 inches long. Stir together 2 tablespoons of coconut oil,  garam masala, lemon zest, coriander, cumin and 1/2 teaspoon of the salt. Toss the vegetables with this mixture and spread in a single layer on a baking sheet. Bake for 15 to 18 minutes, until softened and well browned, stirring once halfway through cooking time.

In a small saucepan, heat the remaining 1 tablespoon of coconut oil, 1/2 teaspoon of salt, raisins, nuts and thyme leaves. Cook for about 2 to 3 minutes over medium high heat, stirring until nuts are lightly browned. Stir in parsley.

Spread Greek yogurt on a serving platter. Scatter vegetables on top and then sprinkle raising mixture over top. Sprinkle with parsley.

Other bloggers do tandoori vegetables:

Tandoori Cauliflower, My New Roots
Tandoori Vegetable Kebabs, Archana’s Kitchen
Tandoori Tofu Kebabs, Mango Power Girl

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