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Ottolenghi’s roasted carrots with curry leaf dukkah

Name: Ottolenghi’s roasted carrots with curry leaf dukkah
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 4-6 as a side
Ingredients: 1kg bunch thin carrots (see Know-how), trimmed to remove all but 1cm of the green tops, then peeled; 1 tsp fine salt; 2 tsp lemon juice; 320g thick greek-style yogurt or labneh; For the dukkah; 25g cashews; 25g raw skinless peanuts; 25g blanched almonds; 25g blanched hazelnuts; 1 tbsp coriander seeds; 60ml vegetable oil; 10g fresh curry leaves; 25g crispy fried shallots; ½ tsp chilli flakes; ¼ tsp fine salt

By: Yotam Ottolenghi

Published: 10 Apr 25
Updated: 18 Apr 25

Ottolenghi’s roasted carrots with curry leaf dukkah

Roasted carrots with curry leaf dukkah are the perfect side dish for Easter lunch or a springtime roast. Here’s why this recipe from Helen Goh and the Ottolenghi Test Kitchen is so good…

Flavour-packed dukkah: The recipe for the delicious curry leaf dukkah was given to Helen on holiday in Sri Lanka. The chef – Madhura Geethanjana – wrote the recipe down on Helen’s napkin, calling it his ‘nut crumble’. Sprinkled over the top, it elevates the dish.
The carrots: Thin carrots are roasted whole with a little of their leafy tops left on, which looks beautiful on the plate.
Flexible recipe: For the dukkah, you can use any or all of the four types of nut – just make sure the total weight is 100g.

Serve this dish alongside Ottolenghi’s jerk chicken as part of his spring menu.

Easy
April 2025

Test kitchen approved

Serves 4-6 as a side
Prep time 10 min. Cook time 45 min

Roasted carrots with curry leaf dukkah are the perfect side dish for Easter lunch or a springtime roast. Here’s why this recipe from Helen Goh and the Ottolenghi Test Kitchen is so good…

Flavour-packed dukkah: The recipe for the delicious curry leaf dukkah was given to Helen on holiday in Sri Lanka. The chef – Madhura Geethanjana – wrote the recipe down on Helen’s napkin, calling it his ‘nut crumble’. Sprinkled over the top, it elevates the dish.
The carrots: Thin carrots are roasted whole with a little of their leafy tops left on, which looks beautiful on the plate.
Flexible recipe: For the dukkah, you can use any or all of the four types of nut – just make sure the total weight is 100g.

Serve this dish alongside Ottolenghi’s jerk chicken as part of his spring menu.

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Ingredients

1kg bunch thin carrots (see Know-how), trimmed to remove all but 1cm of the green tops, then peeled
1 tsp fine salt
2 tsp lemon juice
320g thick greek-style yogurt or labneh

For the dukkah

25g cashews
25g raw skinless peanuts
25g blanched almonds
25g blanched hazelnuts
1 tbsp coriander seeds
60ml vegetable oil
10g fresh curry leaves
25g crispy fried shallots
½ tsp chilli flakes
¼ tsp fine salt

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Method

Heat the oven to 180°C/160°C fan/gas 4. First, make the dukkah. Spread out the nuts and coriander seeds on a lined baking tray and roast for 8-10 minutes. Remove from the oven and set aside to cool. Increase the oven temperature to 240°C/220°C fan/gas 9.
Put the oil in a small frying pan over a low-medium heat. Add the curry leaves – stand back, they will splutter! – and cook for about 30 seconds until crisp. Drain in a small sieve set over a small bowl, keeping the flavoured oil. Tip the leaves out onto a plate lined with kitchen paper and set aside to cool.
Once cool, set aside about 10 leaves and transfer the rest to a food processor. Add all the roasted nuts and seeds along with the crispy fried shallots, chilli flakes and salt. Pulse to form a rough crumble, then transfer to a small bowl until ready to use.

Spread out the carrots on a large, lined baking tray and drizzle with 3 tbsp of the reserved curry leaf oil. Sprinkle over 3⁄4 tsp of the salt and a few cracks of pepper, then drizzle with the lemon juice. Toss lightly and roast for about 30 minutes until the carrots are cooked and slightly charred at the edges. Remove from the oven and set aside for at least 5 minutes: you need to serve them just warm or at room temperature.
When ready to serve, mix the yogurt with the remaining 1⁄4 tsp salt and spread it onto a plate. Arrange the carrots on top, then sprinkle over 3-4 tbsp of the dukkah. Scatter the reserved fried curry leaves on top, spoon over the remaining curry leaf oil and serve.

Recipe from April 2025 Issue

delicious. tips

“Dukkah keeps well in the fridge for up to 5 days (or even longer in the freezer), so make more than you need. It’s lovely sprinkled over all sorts of things: soups, roasted vegetables, chicken, grilled fish and leafy salads,” says Yotam Ottolenghi.
If your carrots are thick, slice them in half lengthways. You can buy carrots with their green tops in large supermarkets these days.