Crispy Carrots with Vadouvan and Yogurt Sauce

Main Dishes | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Crispy Carrots with Vadouvan and Yogurt Sauce

Ingredients

Cilantro leaves - 1 bunch
Mixed dried herbs - 2 tablespoons
Garlic - 2 cloves
Yogurt - 1 cup
Coarse Salt - to taste
Ground Black Pepper - to taste
Carrots - 15.9 oz
Turmeric - 1 teaspoon
Lemon Juice - 2 tablespoons
Lemon - 1 piece

Step by Step guide

Step 1

Preheat the oven to 220˚C (428˚F). In a large bowl, mix vadouvan, half of the garlic, ¼ cup of yogurt with 3 tablespoons of oil until smooth; season with salt and pepper. Add the carrots, toss, shaking the bowl. Spread in a single layer and bake on a rimmed baking sheet, turning occasionally, for about 25-30 minutes until tender and slightly charred.

Step 2

Meanwhile, heat 2 tablespoons of oil in a small skillet over medium heat, add turmeric and sauté until fragrant, about 2 minutes. Remove from heat.

Step 3

In a small bowl, mix lemon juice, the remaining garlic with ¼ cup of yogurt; season with salt and pepper.

Step 4

Transfer the carrots and everything from the baking sheet to a serving dish. Drizzle with the yogurt sauce, turmeric oil, and sprinkle with cilantro. Serve with a slice of lemon.