Masala is a spice blend which is simply synonymous with Tanzanian cuisine. In today’s recipe, we combine one of the famed spice corners of Africa with a Great British favourite, roasted spuds. Potatoes would normally be used in this recipe however I came across the most colourful carrots ever and I have substituted the potatoes for these and the other healthy root, swedes.
1 each of yellow and orange carrots
1 tbsp ghee (olive oil for vegan alternative)
2 cloves of garlic
1 tsp garam masala
1 stalk of curry leaves
1. Roughly chop the scrubbed or peeled foot veggies into chunks then parboil for 10 to 15 minutes in salted water. Strain and set aside to cool and “dry out”.
2. Heat up the ghee in a pan and throw in the whole garlic cloves, masala and curry leaves to temper for 30 seconds.
3. Return the vegetables to the pan and toss to cover in the spiced ghee.
4. Fling into a roasting pan and roast at 180 degrees for 25 minutes or till golden brown.