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Roast carrots in tamarind dressing with yoghurt

40 minutes

Roast carrots in tamarind dressing with yoghurt

By Abigail Donnelly

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

1 Woolworths rainbow carrots bunch
1 cup Woolworths double-cream yoghurt
1 red chilli, finely chopped

For the dressing, mix:

3 T tamarind paste
1⁄4 cup extra virgin olive oil
1 T maple syrup
salt, to taste

Method

1. Preheat the oven to 180°C.

2. Toss the carrots with most of the dressing, reserving a little.

3. Roast for 30–40 minutes, or until tender and caramelised.

4. Spread the yoghurt onto a platter, then top with the carrots. Drizzle over the remaining dressing, olive oil and chilli.

Easy, butter-roasted tomato-and-sausage spaghetti

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Olive-and-basil dressing

Sweet potato with lemony crème fraîche

Root veggie fries

Roast red peppers

Slow-roasted tomatoes

Korean brinjal-and-beetroot salad

The ultimate pasta bake

Yellow plum compote

Balsamic crema-marinated olives

Indian battered brinjals with chilli oil

Rose harissa

Roast carrots in tamarind dressing with yoghurt

Roast carrots in tamarind dressing with yoghurt

Ingredients

Method