Spice-roasted carrots with paneer and sesame

Spice-roasted carrots with paneer and sesame
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, oven time 40 min

James Ramsden’s spicy vegetarian recipe uses paneer and carrots for a budget-friendly, easy-to-make meal – perfect for meat-free Monday, or any other day for that matter.

Nutrition: per serving

Calories
368kcals
Fat
25.5g (5.6g saturated)
Protein
10.6g
Carbohydrates
26.2g (24.6g sugars)
Fibre
9.7g
Salt

0.6g
Calories
368kcals
Fat
25.5g (5.6g saturated)
Protein
10.6g
Carbohydrates
26.2g (24.6g sugars)
Fibre
9.7g
Salt

0.6g

Ingredients

  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 tbsp sesame seeds
  • 1 tsp black onion seeds (also called kalonji or nigella)
  • 1 tbsp clear honey
  • 6 tbsp groundnut oil, plus extra 
for frying the paneer
  • 1kg carrots, thickly sliced  
  • 2 red onions, sliced 
  • 2 green chillies, deseeded and sliced
  • Juice of ½ lemon
  • A glug of toasted sesame oil
  • 200g paneer, cut into 1cm cubes
  • Handful of fresh coriander leaves

Method

  1. Heat the oven to 220°C/fan200°C/gas 7. Toast the coriander seeds and cumin seeds in a dry frying pan over 
a medium heat for 1 minute, shaking occasionally so they don’t burn, then crush in a pestle and mortar. 
  2. Toast the sesame seeds and black onion seeds in the same way (don’t crush), then mix in a large bowl with the crushed spices, the honey and 4 tbsp groundnut oil. Season, then stir in the carrots, onions and chillies to coat. Tip into a roasting tin and roast for 40 minutes, turning occasionally. 
  3. Mix the lemon juice, remaining groundnut oil and sesame oil to make a dressing. Season to taste.
  4. When the vegetables are nearly roasted, heat a little of the oil in a non-stick pan over a medium-high heat and fry the paneer, turning, until golden. Stir into the roasted vegetables along with the dressing and coriander, then serve.

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