Inspired by the rich flavors of food cooked in a tandoori oven, these carrots get their warm, savory notes from vadouvan.
Ingredients
4 servings
Step 1
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.
Step 2
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.
Step 3
Whisk lemon juice, remaining garlic, and remaining . cup yogurt in a small bowl; season with salt and pepper.
Step 4
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.
Editor’s note: This headnote has been updated as a part ofour archive repair project.
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Reviews (5)
Back to TopI made this exactly as written, even making the vandouvan. Way too much work for something that was basically roasted carrots. They were fine. Nothing special. Other reviewers were right. Don't bother with the numeric oil. It added nothing.
Anonymous
Concord, MA
11/8/2017
Huge fan of these and make almost anytime I make Indian. Have never had vadouvan on hand, but have used garam masala, cumin & coriander, or curry powder and all are delicious. As recommended by other reviewers, I have never made the turmeric oil as it seemed an unnecessary step.
rubyclaire1
NYC
7/18/2017
Made this last night and it stole the show for dinner! Was able to find the vodouvan spice at our local Spice House in Milwaukee. Used mulitcolored organic carrots and roasted them as described on an open pan, allowing the topping to adhere while grabbing a bit of crispness. The oil didn't do anything for the dish. Applied the final step of yogurt just before serving to allow it to melt onto the carrots and then finished with cilantro. Color and flavor was phenomenal! This spice blend is similar to masala but just different enough to track this spice down!! I wouldn't change a thing except leaving the oil as optional.
olsen1
milwaukee
6/25/2015
Like the reviewer before me, I didn't have vadouvan spice so I substituted a tandoori masala spice, which was also awesome. I also didn't have yogurt so used sour cream instead. After coating the carrots in the sour cream/tandoori sauce, I didn't feel the need to make the turmeric oil or the yogurt sauce to pour over top. These carrots were amazing. My husband gobbled them up and kept repeating just how much he liked them. This is definitely going in my rotation!
princessa8
FL
2/11/2015
This is a really great recipe. My whole family loved it even the picky eater! My market did not carry vandouvan spice so I substituted vindaloo spice and still yummy. The turmeric oil did not seem to add anything so I will not make it next time. The recipe states that it serves four but I doubled it and it served four. Maybe because it is so tasty! I will make this often. I used the leftover spice-yogurt mix from the carrots to toss on potatoes before roasting. Yummy! served all with chicken pieces roasted in a 450 degree oven. so everything cooks at once making it seem easy.
Tersa
Eugene, OR
1/10/2015
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