This simple but delicious Spiced Carrot dish is topped with nutty coconut, and served with gram flour crepes.. filled with extra carrot

The grated extra carrot in the crepes not only makes them look super flashy with their bright orange exterior but is also a great way to get an extra dose of vegetables into your diet or hide them from picky kids! Soggy carrots can stay in the past because this flavorsome dish is a celebration of the best of carrots.

Spiced Carrots with Carrot Crepes

Spiced Carrots with Carrot Crepes & Creamy Mint Sauce

  • Duration
  • Cook Time
  • Prep Time
  • 2 crepesServings


Spiced Carrots

    • 2 tbsp olive oil
    • 1 tsp black mustard seeds
    • 1 tsp cumin seeds
    • 1 tsp ground coriander
    • 1 tsp turmeric
    • 1/2 tsp chilli flakes
    • 1 onion chopped finely
    • 3 cloves garlic sliced
    • 1 knob ginger grated
    • 3 medium or 6 small carrots chopped into small pieces
    • 250ml water
    • 3 tbsp unsweetened desiccated coconut toasted
    • 1/2 tsp sea salt
    • Twist black pepper 


    • Fresh coriander
    • Fresh mint

Carrot Crepes

    • 120g gram flour
    • 1/2 tsp sea salt
    • 1/2 tsp garlic powder
    • 1/2 tsp turmeric
    • 1/2 cumin seeds
    • Pinch chilli flakes
    • Handful fresh coriander
    • 75g grated carrots
    • 300ml luke warm water
    • 2 tbsp olive oil

Mint Dip

    • 6 tbsp coconut yogurt
    • Juice 1/2 lemon
    • 1 tbsp extra virgin olive oil
    • Pinch sea salt
    • 1/2 tsp garlic granules
    • 3 tbsp fresh mint shredded 


To make the curry;

  1. Add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds and cumin seeds. When they start to pop add in the coriander, turmeric and chilli flakes. Stir for a few seconds then add in the onion. Fry for aprox 8-10 minutes until soft and browning.
  2. Add in the garlic and ginger and stir for another few minutes
  3. Now add in the chopped carrots and stir well.
  4. Add the water, cover and simmer for 10 minutes or until tender
  5. Dry toast the coconut in a frying pam – be careful not to burn it.
  6. Add to the pan with the carrots and and cook for a further 2-3 minutes.
  7. Season well.

To make the crepes

  1. Mix the dry ingredients in a large bowl.
  2. Add in the olive oil and water and whisk thoroughly until you get a thick batter. Stir in the coriander and grated carrots. Set aside for 15 minutes.
  3. Add a little oil to the base of a medium non-stick frying pan. Add 1/3 cup of the batter to the pan and swirl around so you get an even crepe.
  4. Cook on a medium heat for approximately 1-2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
  5. Flip and cook on the other side for 30 seconds to a minute.
  6. Remove from the pan and place on and cover with a clean cloth to keep warm.
  7. Repeat the process with the rest of the batter (makes aprox 5 crepes).

To make the dip;

  1. Add all the ingredients to a bowl and stir to combine.

To serve;

  1. Serve the spiced carrots with the flatbread and dollops of the mint dip.

This recipe was republished with permission from Rebel Recipes. Find the original recipe here.

Maximum Flavour, Minimum Fuss

'The Ultimate in Vegan Food'

Like this recipe? Purchase Niki's debut cookbook Rebel Recipes.

Publish date:
Coconut YoghurtCrepesCarrotMint Sauce

Related Recipes