Roast Carrot & Black Bean Pate

• Vegan
• Gluten free

• Produce

  • 750 g Carrots
  • 2 tsp Coriander, ground
  • 1 clove Garlic
  • 1 tsp Ginger
  • 1 Lemon, medium
  • 1 Pinch Lemon rind
  • 400 g Turtle beans, cooked black

• Baking & Spices

  • 1 tsp Garam masala
  • 2 tsp Sea salt

Found on trinityskitchen.com

Description

Ingredients

• 400g cooked black turtle beans
• 750g carrots (just over 1½ lbs or 6 large carrots)
• 1 clove garlic
• 1 medium lemon
• Pinch lemon rind
• 2 teaspoons ground coriander
• 1 teaspoon garam masala2 teaspoons sea salt1 teaspoon ginger (finely grated)InstructionsIf you arent using pre-cooked beans, you will need to soak and cook them ahead of time. Drain when done and allow to cool for a little while.Leave the skins on the carrots (unless they are not organic), slice into finger-sized pieces. Dry roast in an oven until you can pierce a fork through. This might take about 30 - 45 minutes on a high temperature. (Note: if you are baking something else at the same time, then simply bake on whatever temperature is happening). Allow to cool for a little while once baked.Crush the garlic and remove the skin.Juice the lemon.Finely grate a little amount (a big pinch) of lemon rind.Peel and finely grate the ginger.Blend all ingredients together to create a pate consistency. I would use either a good food processor, apowerful hand-blender or a high powered jug blender for this blending stage.
• 2 teaspoons sea salt
• 1 teaspoon ginger (finely grated)

Directions

• If you arent using pre-cooked beans, you will need to soak and cook them ahead of time. Drain when done and allow to cool for a little while.
• Leave the skins on the carrots (unless they are not organic), slice into finger-sized pieces. Dry roast in an oven until you can pierce a fork through. This might take about 30 - 45 minutes on a high temperature.
• Crush the garlic and remove the skin.
• Juice the lemon.
• Finely grate a little amount (a big pinch) of lemon rind.
• Peel and finely grate the ginger.
• Blend all ingredients together to create a pate consistency. I would use either a
• Chill before serving.
• This serves really well with home-made oatcakes and a tasty salad.
• Enjoy!