Cashew Chilli Carrots

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Cashew Chilli Carrots
March 4, 2021
in Courses, Vegeterian

Cashew Chilli Carrots

An easy and exciting way of cooking and serving your vegetables. Here we used purple and orange carrots, but you can use your favorite vegetable and make it extra special using this delicious recipe.


2-4 as a side

Prep Time

5 Mins

Cook Time

20 Mins


  • Non-stick pan
  • Oven
  • Baking pan
  • Small mixing bowls
  • Serving dish


  • Carrots, cleaned and chopped (Optional: Can use purple and orange carrots)
  • 2 chillies, chopped
  • Salt
  • Coriander
  • Cashews, roughly chopped
  • 1 small cup of yoghurt
  • Juice of ½ lemon


  • 1 Preheat the oven to 180 degrees.
  • 2 Roast some of the carrots. If using different types of carrots try to buy them so they are a similar size. If they aren’t even size the larger ones will take longer to cook so give them a head start in the oven. Sprinkle some salt and drizzle some oil. Roast in the oven for about ten minutes.
  • 3 Cook some of the carrots and chillies. Toss the carrots in oil and add to the pan, add the chillies until it gets some blistering on its skin. (Tip: For less spice or heat, take out the seeds.) Turn off the heat, add the (orange) carrots, mix together, and continue cooking. Season with salt.
  • 4 Make the cashew yoghurt. Scoop the yoghurt into a bowl. Add the cashews and squeeze some lemon juice. Add a bit of salt and mix well.
  • 5 Complete the dish. When the carrots are nicely coloured and soft remove from the oven.
  • 6 Serving suggestion. Spread some cashew yoghurt on a plate. Stack the carrots and chillies on top. Complete the dish with some chopped cashews and coriander on top. Serve and enjoy!

Recipe Notes

Did you make this recipe?

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook, and Twitter! Hashtag them #jaimeimbusch

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