Recently I popped into the Adelaide Central Market and came home with bags full of goodies, including some colourful heirloom carrots. Half of them went into a Honey Roasted Carrot dish, and the rest were thrown into the oven with curry leaves and shredded lime leaves with Cumquat Juice (or lime juice can be used), and some curry powder as well. Its a lovely dish, perfect for this Autumn weather. It is still warm so we are still eating outside when we can. This dish looks perfect on our outside table.
It is another Ottolenghi dish – we have a focus on his dishes this year, so we turn to his books whenever we can. But we mix his recipes up whenever we can to make use of what we have in the kitchen. In his book, Plenty More, Ottolenghi uses swedes, parsnips and carrots in this dish, but I have used only carrots – lovely young heirloom carrots. Spring onions are added later in the cooking, and their fresh greenness adds a beautiful element to the dish.
So, it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking primarily from Plenty More, but not ignoring his other books completely. As I said, I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Similar recipes include Cumquat Mango Chutney, Roasted Carrots with Coriander Seed, Golden Brown Carrots with Garlic, Honey Roasted Carrots with Citrus Juice and Yoghurt, South Indian Carrot Soup, and Hot Roasted Carrot Salad.
Browse all of our Carrot recipes and all of our Roasted dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Autumn dishes.
Curry Roasted Root Vegetables with Curry Leaves, Lime Leaves and Tart Citrus Juice
this recipe can be made with one or two of the vegetables instead of all three
instead of batons, young, small vegetables can be used whole – reduce the cooking time if this is the case.
3 large carrots, peeled and cut into 6cm x 2cm batons
3 large parsnips, peeled and cut into 6cm x 2cm batons
1 small swede, peeled and cut into 6cm x 2cm batons
60ml olive oil
3 Tblspn cumquat juice, or use lime juice
2 Tblspn curry powder
sea salt and freshly ground black pepper
6 kaffir lime leaves, fresh or frozen, very finely shredded
30 fresh curry leaves, kept on the stem
10 spring onions, trimmed and cut on the diagonal into 6cm segments (or trimmed and then left whole)
3 Tblspn chopped coriander leaves (optional)
Heat the oven to 220C. Put the vegetables in a large roasting tray. Add the oil, half the citrus juice, the curry powder, sea salt and a good grind of black pepper. Mix well and roast for 30 minutes, turning the vegetables once or twice along the way.
Add the shredded lime leaves, curry leaves and spring onions, and roast for a further 10 minutes, until the vegetables have taken on a nice golden-brown colour and the spring onions have softened.
Remove the tray from the oven, pour over the remaining citrus juice, sprinkle over the coriander (if using) and serve warm or at room temperature.