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Spiced Carrots with Carrot Crepes & Creamy Mint Sauce

This simple but delicious Spiced Carrot dish is topped with nutty coconut, and served with gram flour crepes.. filled with even more carrot


Spiced Carrots

  • 2 tbsp olive oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 tsp chilli flakes
  • 1 onion chopped finely
  • 3 cloves garlic sliced
  • 1 knob ginger grated
  • 3 medium or 6 small carrots chopped into small pieces
  • 250 ml water
  • 3 tbsp unsweetened desiccated coconut toasted
  • 1/2 tsp sea salt
  • Twist black pepper


  • Fresh coriander
  • Fresh mint

Carrot Crepes

  • 120 g gram flour
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 cumin seeds
  • Pinch chilli flakes
  • Handful fresh coriander
  • 75 g grated carrots
  • 300 ml luke warm water
  • 2 tbsp olive oil

Mint Dip

  • 6 tbsp coconut yogurt
  • Juice 1/2 lemon
  • 1 tbsp extra virgin olive oil
  • Pinch sea salt
  • 1/2 tsp garlic granules
  • 3 tbsp fresh mint shredded


To make the curry;

  • Add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds and cumin seeds. When they start to pop add in the coriander, turmeric and chilli flakes. Stir for a few seconds then add in the onion. Fry for aprox 8-10 minutes until soft and browning.
  • Add in the garlic and ginger and stir for another few minutes
  • Now add in the chopped carrots and stir well.
  • Add the water, cover and simmer for 10 minutes or until tender
  • Dry toast the coconut in a frying pam – be careful not to burn it.
  • Add to the pan with the carrots and and cook for a further 2-3 minutes.
  • Season well.

To make the crepes

  • Mix the dry ingredients in a large bowl.
  • Add in the olive oil and water and whisk thoroughly until you get a thick batter. Stir in the coriander and grated carrots. Set aside for 15 minutes.
  • Add a little oil to the base of a medium non-stick frying pan. Add 1/3 cup of the batter to the pan and swirl around so you get an even crepe.
  • Cook on a medium heat for approximately 1-2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
  • Flip and cook on the other side for 30 seconds to a minute.
  • Remove from the pan and place on and cover with a clean cloth to keep warm.
  • Repeat the process with the rest of the batter (makes aprox 5 crepes).

To make the dip;

  • Add all the ingredients to a bowl and stir to combine.

To serve;

  • Serve the spiced carrots with the flatbread and dollops of the mint dip.


To make the crepesTo make the dip; To serve;This recipe was republished with permission from Rebel Recipes. Find the original recipe here.

Niki (Rebel Recipes)

Niki named her blog Rebel Recipes, because it's all about non-conformity. 'There are unwritten rules that say indulgent food is bad for you and healthy food is boring'. As a passionate foodie, she refuses to accept that this had to be the case.