Cut the cleaned and peeled celery into coarse chips, mix with olive oil, dried oregano and a pinch of salt in a large bowl. Drizzle with lemon juice and place on a baking sheet lined with baking paper. Roast for approximately 40-45 minutes in the oven at 200 °C and at the end add the tortilla to the oven to heat for a few minutes.

Fry the sliced onion in a heated pan with sunflower oil for 5 minutes. Add the chopped carrots and roast over a low heat for a quarter of an hour, stirring occasionally, until the carrots start to change color. Then add chopped garlic, crushed coriander, fresh thyme, curry pepper, a pinch of salt, lemon zest and mix everything thoroughly. When the flavors are united by the heat, pour in the wine, stir and after a while remove from the stove.
Transfer the mixture to a narrower and higher container, add yogurt and beat everything with an immersion blender.
Spread the mixture on tortilla slices, add arugula, celery chips and roll into a cone, or add another spoonful of yogurt.

Carrot curry is also a great spread with a rich taste on bread or diluted with yogurt or cream, suitable as a dip.

celery 1 pc
white onion 1 pc
clove of garlic 1 pc
lemon 1 pc
yogurt 3 tbsp
olive oil 2 tbsp
sunflower oil 2 tbsp
carrots 4 pcs
curry pepper 1 tbsp
coriander seeds 1 tsp
white wine 2 tbsp
tortilla 6 pcs
fresh thyme, salt, dried oregano, rocket or lettuce

preparation time: 50 min
portions: 6 pcs