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.
Recipe
1 each of yellow and orange carrots 2 swedes 1 tbsp ghee (olive oil for vegan alternative) 2 cloves of garlic 1 tsp garam masala
1 stalk of curry leaves