Ottolenghi’s roasted carrots with curry leaf dukkah

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.