Tandoori Carrots with Vadouvan Spice and Yogurt

By KDHarmon

Ingredients

• 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 and freshly ground black 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)

Details

Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 425°. Mix vadouvan, half of garlic, ¼ cup yogurt, and 3 Tbsp. 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 Tbsp. 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 ¼ 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.

Makes 4 servings.

Vadouvan - a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix. (Can be ordered from kalustyans.com)