Moist pillowy stewed carrots with plump juicy sultanas and nutty pistachios, almonds and cashews; Carrot Halva.
Excite your tastebuds with enchanting sassy yumminess. And, indulge.
This dish will annihilate your belief that vegan food can’t be super scrummy.
Make this:
- When you’ve got Diwali on and have a special vegan guest vying for a lush dessert that’ll have you wanting more
- When you’ve got a party on and rushed for time. Easy to put together and excited to share
- When Friday night comes along, you need a sweet to lounge and watch your favourite rom-con
Carrot Halva was inspired when attending my cousin’s birthday party. She’d made this vegan version of this halva.
This halva is vegan and paleo. It is also Indian cuisine.
What equipment to use
For this recipe, I suggest:
Stove
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 1kg carrot (red)
- 250ml filtered water
- 4tbs olive oil
- 200g unrefined cane sugar
- 100g mixed dried fruit (sultanas and raisins)
- 100g mixed nuts (pistachios, almonds and cashews)
- Pinch of salt
Instructions
- Peel and grate carrots and place into a saucepan with the water. Place over a low heat with lid almost covered over. Cook for about 20 minutes, stirring occasionally. The carrots should turn a dark red.
- Pour in the oil. Toss in the sugar and dried fruit. Cover almost. Cook for a further 40 minutes. Stir occasionally. The halva should turn into a deep red colour.
- When ready to serve. Toss in the nuts and salt.
