Best Tandoori Carrots With Vadouvan Spice And Yogurt Recipes

Vadouvan Carrot Yogurt image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil, divided
1 bunch small carrots (about 8 ounces), peeled, sliced crosswise into 1/4-inch pieces
Kosher salt, freshly ground pepper
1 tablespoon plus 1 teaspoon vadouvan
2 garlic cloves, thinly sliced
1 1/2 cups low-fat plain Greek yogurt
2 tablespoons fresh lime juice
Toast or crispbread-style crackers (for serving)

Steps:

Heat 2 Tbsp. oil in a large skillet over medium-high. Add carrots, season with salt and pepper, and cook, tossing occasionally, until carrots are tender and beginning to brown around edges, 12-15 minutes. Add 1 Tbsp. vadouvan and garlic and cook, tossing often and reducing heat if needed, until very fragrant, about 2 minutes. Let cool slightly, then transfer to a food processor or blender. Add yogurt and lime juice; purée until smooth.
Heat remaining 1 Tbsp. oil and 1 tsp. vadouvan in a small skillet until spices are sizzling and very fragrant, about 2 minutes.
Divide yogurt among bowls and drizzle with spice oil. Serve with toast for dipping.
Yogurt and spice oil can be made 3 days ahead. Cover and chill yogurt; store spice oil tightly covered at room temperature.

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 10

2 tablespoons vadouvan
2 garlic cloves, finely grated, divided
1/2 cup plain whole-milk Greek yogurt, divided
5 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
freshly ground pepper
1 pound small carrots, tops trimmed, scrubbed
1/4 teaspoon ground turmeric
2 tablespoons fresh lemon juice
Very coarsely chopped cilantro leaves with tender stems and lemon wedges (for serving)

Steps:

Preheat oven to 425°. Mix vadouvan, half of garlic, 1/4 cup yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25-30 minutes.
Meanwhile, heat turmeric and remaining 2 tablespoons oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
Whisk lemon juice, remaining garlic, and remaining . cup yogurt in a small bowl; season with salt and pepper.
Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.