Roasted Carrot & Red Onion Yoghurt Curry


The simplicity of this dish not only makes it a firm go to but the health benefits can’t be ignored! The great thing about this is that its also seasonal too which is why I change the toppings each season.



Contains: Natural Yoghurt, Chickpea Flour, Turmeric, Chilli, Asafoetida, Mustard Seeds, Curry Leaves, Garam Masala, Onion

Nutritional Advice: Chickpeas are a very healthy food. They are high in vitamins, minerals, fibre and protein. These characteristics are responsible for most of their health benefits, which range from weight management to blood sugar control. In particular they are a good vegan source of iron which is needed for making new red blood cells and transporting oxygen around the body, and B vitamins, which help us convert the energy from our food. The main benefit of adding garam masala to your food is that it stimulates appetite and boosts digestion by promoting release of gastric juices in the stomach. Cloves and cumin in the garam masala keep indigestion at bay and cloves also help in preventing acidity. We add pepper to this dish to help the digestive tract and to help absorption of the minerals. Turmeric is known as the ‘Golden Spice’ for it’s bright yellowy orange colour, this Indian spice has been used in Ayurvedic health and nutrition for thousands of years and is becoming increasingly popular in western countries. Colourful plant foods like these are good for our health because of their phytochemical properties (plant pigments). They are a great anti-inflammatory. Asafoetida is a gum from a variety of giant fennel, which naturally has a strong and pungent smell. I use it in replace of onion or garlic as some have intolerances to these two ingredients.


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