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This simple but delicious Spiced Carrot dish is topped with nutty coconut, and served with gram flour crepes.. filled with even more carrot
Duration1 hr
Cook Time30 mins
Prep Time30 mins
Servings2

Ingredients

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
Topping
  • 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

Instructions

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.