This dish is a beauty and makes a glorious vegan supper; the almond ‘yogurt’ is a lovely creamy accompaniment with a nice sharp, lemon back note to balance out the spiced carrot. This is a spring time kind of dish, still warming enough to give you energy but full of the bright, zesty notes of sunshine and warmth. Lovely.
Place the almonds in a bowl, cover with water and leave to soak for at least 3 hours, but preferably overnight.
Roughly chop the onion and crush the garlic cloves. Peel and grate the carrots and ginger – I recommend doing this by hand as it stops the carrots getting too soggy. Heat the oil in a large saucepan with a lid. Fry the onion over a medium-low heat until soft – about 15 minutes – add the crushed garlic, all of the spices, a pinch of sea salt and black pepper and the grated ginger and carrots. Fry gently until the carrots start to soften and become glossy.
Stir the rice into the spiced carrot mixture. Pour over the coconut milk and water, cover and bring to the boil. Once at a boil reduce the heat to the lowest it will go and leave it to cook gently for 30-35 minutes or until the rice has absorbed all of the liquid. Leave to rest while you make the almond ‘yogurt’.
Place the soaked almonds, lemon juice and water into a high-powered blender and blitz, pulsing if necessary and scraping down the sides when needed, until you have a smooth and fluffy ‘yogurt’.
Fluff up the spiced carrot rice with a fork, roughly chop the coriander and mix it into the rice along with the raisins. Serve the carrot rice piled high with a dollop of almond ‘yogurt’ and a scattering of ripe and sweet, chopped tomatoes or as you please.