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Heat the oven to 200C (180C fan)/390F/gas 6.
Put the carrot pieces and garlic cloves in a bowl, add the coriander seeds and two tablespoons of olive oil, then season generously. Toss well with your hands to coat the carrots, and spread out on a roasting tray lined with baking paper. Roast for 25-35 minutes, until the carrots are tender and the edges are crisp.
While the carrots are in the oven, whisk the yoghurt, tahini, lemon juice and honey. Season to taste, then put to one side.
Put the almonds on a tray and toast in the oven for the final 10 minutes of the carrots’ cooking time.
Remove the almonds from the oven and chop.
Spoon the tahini yoghurt on to plates and top with the warm carrots. Rip over the mint leaves, scatter with the almonds and serve.