Crispy Carrots with Vadouvan and Yogurt Sauce
Main Dishes • Italian
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 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.
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