Roasted carrots with curry leaf dukkah from Ottolenghi Comfort (page 106) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

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Accompaniments: Roast chicken with curry leaf dukkah

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute labneh for Greek yoghurt.

  • Bexxta on May 18, 2026

    The dukkah was so so good! Couldn't find curry leaves, so used a pinch of curry powder instead. Used regular carrots cut into chunks on an angle for lots of caramelised edges.

  • Schooffiecooks on April 01, 2026

    Used parsnips instead of carrots!

  • dinnermints on February 28, 2025

    The curry leaf dukkah is fabulous; I made a quadruple batch after receiving a large bag of curry leaves from a friend and put the rest in the freezer. The overall dish is delicious as well, and with the dukkah already made, will be fairly quick to put together.

  • pattyatbryce on January 04, 2025

    So I really cheated on this one. Ottelenghi sells jars of the dukkah online. That made this recipe into simply roasted carrots with a sprinkle on top. Tasted great.

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