This pate first came into being when I was on a recent trip to the Canary Islands. I’d rented a cottage for three weeks and didn’t have my usual cupboard full of ingredients to hand.
When traveling, it is usually impractical to buy a huge variety of different ingredients. Being selective about what I purchase means that I don’t waste a tonne of stuff.
One particular day, I started craving a protein rich pate. I had black beans, locally grown organic carrots, garlic ginger, ground coriander, lots of local organic lemons, locally harvested Atlantic sea salt and ginger.
The cottage kitchen that I was in also had a little jar of garam masala that a previous guest had kindly left behind.
Hmmmmm, I could feel that these ingredients would create an amazing medley of deliciousness together.
I didn’t quite realise JUST how delicious that medley would be!
An aromatic, flavoursome medley of delight
Although I wanted a high protein pate, it didn’t feel right to let the beans totally steal the show. I wanted the ingredients to dance with delight together!
So I opted for roasted carrots and sweet & warming spices.
Roasting the carrots brings out a delectable sweetness, that lends itself in the most gorgeous way to this pate.
Garam masala is a fascinating blend of aromatic and flavoursome, warming spices that complement the other additions in this recipe to perfection. Every company makes their garam masala with a unique ratio and choice of spices, so if you purchase a ready made jar of the stuff, be sure to find a blend that really stirs your soul (I’ll also be sharing my own favourite, make-at-home blend soon, so do stay tuned for that – let me know if you’d like me to post it here).
A great make ahead pate or pot-luck buffet addition
This is a pot-luck sized portion, good for serving when you have a good number of guests. I might also serve this amount when catering for a group of 10 guests.
It also keeps in the fridge for about five days and even freezes quite nicely, so it’s a good make ahead pate.
This recipe is simple. You just need a little patience to cook the beans (f you aren’t using pre-cooked) and to roast the carrots. Take the opportunity to prepare the rest of the ingredients or create another tasty dish to go with it (like my homemade oatcakes) – whilst these things are cooking.
You can use lentils instead of black beans too – if you prefer
If you prefer lentils and fancy a more orange coloured pate, then go ahead and use red lentils instead.
Works just as well. here’s a snapshot from a retreat I made the lentil alternative version on…
Roast Carrot & Black Bean Pate
A delectable, flavoursome, nutrient rich pate made with roast carrots, black beans and a medley of warming spices. Easy to make and serves beautifully with crackers and other salad.
Ingredients
- 400g cooked black turtle beans
- 750g carrots (just over 1 1/2 lbs or 6 large carrots)
- 1 clove garlic
- 1 medium lemon
- Pinch lemon rind
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 2 teaspoons sea salt
- 1 teaspoon ginger (finely grated)
Instructions
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Oooo this sounds delicious, don’t think i’ve seen anything like this before. Thanks for sharing
Kathryn
Thanks for dropping by Kathryn – delighted to hear that you like the sound of this. It’s really delicious, I must say 🙂
Just made this. Easy, really delicious and filling. The spicing is lovely.
Just made this because I had an abundance of carrots, an abundance of black beans, and nothing to put on my remaining bread and crackers. This is so good!!!
Yay, delighted to hear it – I LOVE this recipe so much, a lot of people pass it by because it doesn’t look so pretty haha.
It’s one of my faves!
This is very tasty. Tnx for this.
I didn’t have garam masala, but I did have curry paste… Perfect!
Great way to get beans and Carrots in the bellies who usually don’t ike these two ingredients.
That’s great Monique. A lovely swap there too.
Indeed beans and carrots undercover haha!