"The amount of taste, aroma, and flavour that any fruit or vegetable will exude stems from the hardship that it has endured to survive. The most delicious have undergone the most vicissitudes, or devised an ingenious arsenal of defenses to procreate.
It's why the heat of a chilli is concentrated around its seeds and why the sweetest carrots are those that can organically fend off pests unaided. Flavour is the manifestation of the plant world's tough resilience."
- Gurdeep Loyal
What's up Doc?! We made these roasted carrots in urfa chilli oil and boy, did we feel like we pulled a rabbit out of a hat. Hands down the best carrot dish we've ever had, and turns out, it's all about spicing up the right carrots.
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Mother Tongue
This miso-masala fried chicken sandwich comes from Mother Tongue: Flavours of a Second Generation by Gurdeep Loyal.
This recipe is an ultimate fighter of flavour: the smoky-sweet urfa chilli adding tobacco-raisiny warmth, the salted chai yogurt an aromatic savoury creaminess and the chopped dates small pockets of toffee caramel. Use the best-quality carrots within your means; after everything they've battled to taste that good, they deserve a winning send-off.
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Roasted Carrots in Urfa Chilli Oil & Spiced Yogurt
Ingredients
- carrots - Heritage carrots are preferred, but use the best carrots you can find
- urfa chilli
- cumin seeds
- nigella seeds
- ajwain
- amchoor
- brown sugar - light brown sugar is recommended. We use Truvia brown sugar with molasses
- salt - fine sea salt
- black pepper - fresh black pepper is always recommended
- honey - runny honey is recommended for making the urfa chilli oil
- lemon - you'll need lemon juice and zest for the roasted carrots
- fenugreek - fresh is best, but you can substitute with dried as needed
- dates - pitted Medjool dates are the way to go.
- oil - use your best olive oil to reward your carrots
- chai masala - purchase the blend or make your own with cardamom, cloves, fennel seeds, star anise, allspice, cinnamon, nutmeg, and ginger
- yogurt - Greek yogurt or labneh
- pomegranate seeds - to serve
- mint - to serve
Food Allergy or Substitution Needed?
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Equipment
- prep bowls
- paring knife
- chef knife
- cutting board
- measuring spoons
- molcajete
- paddle grater
- spatula or spoon
- baking sheet
- aluminum foil
- small saucepan
- tongs
Prep the Carrots, Dates, & Mint
Wash your hands with soap and water. Use a knife and a cutting board to slice any large carrots lengthwise from top to bottom. Leave the tops intact.
Place them on a baking sheet lined with aluminum foil. Chop the dates and the mint leaves. Set aside in clean bowls.
Mix the Urfa Chilli Oil Ingredients
Combine the spices, sugar, salt, pepper, honey, lemon zest and juice, and fenugreek (if using) in a small bowl.
Use a molcajete as needed to grind the spices. Brush or spoon over the carrots and dates. Drizzle the oil over top.
Roast the Carrots
Roast for 30 to 35 minutes, or until the carrots are cooked through and/or charred on the outside. Shake and baste the carrots halfway through cooking so they cook evenly.
Heat the Chai Masala
If you're making your own chai masala blend, now is the time. Heat the oil in a saucepan. Add the chai masala to the pan. Sizzle for 30 seconds. Remove the pan from heat and add the salt. Mix well and let it cool. Turn off the stove.
Add the Chai Masala to the Yogurt
Pour the chai masala mixture into the yogurt and stir to combine.
Serve the Carrots & Chai Yogurt with the Toppings
While still warm, transfer the carrots and dates to a plate using tongs. Add a dollop or two of the chai yogurt. Add a drizzle of the urfa chilli oil from the baking sheet. Top with the pomegranate seeds, mint, and some urfa chilli flakes as desired.
free recipe!
Urfa Chilli Carrots & Salted Chai Yogurt
Spice up the right carrots, and feel like you pulled a rabbit out of a hat.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Asia.
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Roasted Carrots in Urfa Chilli Oil & Spiced Yogurt
Equipment
- Aluminum Foil
Ingredients
For the Carrots
- 6 heritage carrots large, or 12 baby, green tops on
- 2 teaspoon urfa chilli plus more to serve
- 1 teaspoon cumin seeds crushed
- 1 teaspoon nigella seeds crushed
- ¼ teaspoon ajwain crushed
- 2 teaspoon amchoor
- 1 tablespoon light brown sugar
- 1 teaspoon fine sea salt
- 1 teaspoon fresh black pepper coarsely ground
- 2 tablespoon runny honey
- 1 teaspoon lemon zest finely grated
- 2 tablespoon lemon juice
- 2 tablespoon fenugreek fresh, finely chopped, optional
- 8 medjool dates pitted and chopped
- 4 tablespoon Giadzy olive oil
For the Yogurt & To Serve
- 2 tablespoon Giadzy olive oil
- 2 teaspoon chai masala
- 1 teaspoon fine sea salt
- 7 oz Greek yogurt
- pomegranate seeds to serve
- mint leaves finely chopped, to serve
Instructions
- Prep the Carrots, Dates, & Mint: Wash your hands with soap and water. Use a knife and a cutting board to slice any large carrots lengthwise from top to bottom. Leave the tops intact. Place them on a baking sheet lined with aluminum foil. Chop the dates and the mint leaves. Set aside in clean bowls.
- Mix the Urfa Chilli Oil Ingredients: Combine the spices, sugar, salt, pepper, honey, lemon zest and juice, and fenugreek (if using) in a small bowl. Use a molcajete as needed to grind the spices. Brush or spoon over the carrots and dates. Drizzle the oil over top.
- Roast the Carrots: Roast for 30 to 35 minutes, or until the carrots are cooked through and/or charred on the outside. Shake and baste the carrots halfway through cooking so they cook evenly.
- Heat the Chai Masala: If you're making your own chai masala blend, now is the time. Heat the oil in a saucepan. Add the chai masala to the pan. Sizzle for 30 seconds. Remove the pan from heat and add the salt. Mix well and let it cool. Turn off the stove.
- Add the Chai Masala to the Yogurt: Pour the chai masala mixture into the yogurt and stir to combine.
- Serve the Carrots & Chai Yogurt with the Toppings: While still warm, transfer the carrots and dates to a plate using tongs. Add a dollop or two of the chai yogurt. Add a drizzle of the urfa chilli oil from the baking sheet. Top with the pomegranate seeds, mint, and some urfa chilli flakes as desired.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/corn-meal-dumplings
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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