This little recipe is inspired by Ottolenghi’s Plenty, one of the bestest veggie cookbooks in all of the land. I absolutely love it and fail to think of another chef that can create such beautiful, flavourful dishes with a handful of ingredients.
I did make a couple of substitutions to the recipe as I wanted to use coconut yogurt and only the spices I already had in the pantry, but the final result is still ridiculously delicious. I ended up eating the entire bunch of tandoori carrots in one sitting!
On a different note, I recently read David & Goliath by Malcolm Gladwell and I loved it. I don’t think I opened one of his books that I did not find exciting, informative and bookmarked the s*it out of. David and Goliath is no exception.
One of my main takeaways was on the disadvantages of real or perceived advantages and likewise on the advantages of what we might consider a disadvantage.🤯 That’s a tongue twister. Let it sit with you for a second. Bottom line is that we have a rigid and limited definition and understanding of what an advantage is. It’s not always the biggest or the strongest or the smartest.
Another favorite takeaway is to not assume that if things have always been done in a specific way, we ought to do them in the same way. Sounds easy and straightforward, yeah, but how difficult is it in real life to get our brain to think outside of the infamous square box! Or even to recognize there is a whole other world outside of the square box. 🤔🧠
A takeaway that made me put the book down and give it some thought was that more is not always better. 🤐 The law of diminishing marginal returns and how that applies to business – more is better up to a point after which more is less. #gofigure 🙄
A concept I love and I was already familiar with came up in this book as well – good insight tends to repeatedly insert itself in good books. And that is the concept of desirable difficulty which says that what is learned out of difficulty or in difficult situations is inevitably more powerful than the learning that comes easily. Appreciate thy challenges and value thy failures!
Curious, is this a book you’d like to read? Let me know in comments below 👇
Tandoori baby carrots
Makes a bunch of baby carrots.
- 1 bunch baby carrots
- 1/2 tsp each: smoked paprika, cumin powder, coconut sugar, curry powder, turmeric
- pinch salt and pepper
- 1 TBSP coconut yogurt
- 1 tsp melted coconut oil
- For the dressing: 1 TBSP coconut yogurt + 2 TBSP lemon juice
- Preheat the oven at 200C.
- Clean and prepare your baby carrots.
- In a separate medium bowl add all the dry spicesm 1 TBSP coconut yogurt and coconut oil. Add the baby carrots and toss to coat.
- Bake for about 20 minutes or until the baby carrots are tender.
- In a small bowl, combine the ingredients for the dressing and then spoon on top of the baby carrots. Serve warm.