Tamrind Chaat Parsnips and Carrots
These Tamarind Chaat Parsnips and Carrots are a vibrant and tangy twist on traditional roasted root vegetables. The earthy sweetness of parsnips and carrots is enhanced by the bold, zesty tamarind chutney, creating a flavour-packed dish that’s perfect for a festive side or a unique addition to any meal.
Ingredients
- 500g carrots
- 500g parsnips
- 4 tbsp tamarind puree
- 3 tbsp honey
- 3 tbsp olive oil
- ½ tsp chilli powder
- ½ tsp cumin
- ½ tsp salt
- 1 lemon juiced
- 250g thick Greek yoghurt
- 2 cloves garlic, grated
- 1 tbsp dried fenugreek (optional), - sub dried parsley
- ½ red onion, finely chopped
- Small handful Bombay mix
- Small handful of Pomegranate seeds
Step 1
Preheat the oven to 200°C.
Step 2
Slice the parsnips in half lengthwise and do the same with the carrots if they are large.
Step 3
Mix the tamarind, honey, olive oil, chili powder, cumin, salt, and lemon juice in a bowl.
Step 4
Place the parsnips and carrots on a baking tray, toss them thoroughly with the dressing, and roast for 30 minutes or until caramelised and tender.
Step 5
Mix the yogurt, grated garlic, and dried herbs together.
Step 6
Spread the yogurt onto a platter, then top with the roasted carrots and parsnips. Sprinkle the onions, Bombay mix, and pomegranate seeds on top.