500g heritage carrots
1 tsp ground cumin
1/2 tsp Kashmiri chilli powder
juice of 1 lemon
bunch of mint
3 green chillies
350g Coconut Collab Natural Yoghurt
1 clove of garlic
400g tin of chickpeas
6 tbsp tamarind sauce (I use Maggi)
Flatbreads to serve (optional)
salt, pepper and olive oil