I saved this recipe 10 years ago - in 2015 - but I've just recently sourced the Vadouvan, from Curio Spice. The carrots we're using now were harvested last September, and they're full size, so I should have known to cook them longer than recommended. Except for that, the flavor was delicious, and I will definitely be making them again!
There's an interesting write-up on the history of the Vadouvan blend here.
I'm looking for a recipe to mix my own and will add it once I find one I like.
Original recipe: Tandoori Carrots with Vadouvan Spice and Yogurt
Carrots with Vadouvan Spice and Yogurt
Ingredients:
- 2 T. Vadouvan
- 2 garlic cloves grated, divided
- 1/2 cup plain whole-milk Greek yogurt
- 5 T. olive oil, divided
- Himalayan pink salt and freshly ground black pepper
- 1 pound carrots, tops trimmed, scrubbed
- 1/4 t. ground turmeric
- 2 T. fresh lemon juice
- Very coarsely chopped cilantro leaves
Instructions:
Preheat oven to 425F. I used our toaster oven.
If your carrots are large, like mine were, peel them and cut into sticks about the size of small young carrots. Mix vadouvan with half the garlic, 1/4 cup yogurt and 3 T. oil 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, 20-25 minutes.
Meanwhile, heat turmeric in 2 T remaining 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 yogurt in a small bowl. Season with salt and pepper.
Place carrots along with crunchy bits on baking sheet onto a platter. Drizzle with yogurt mixture, turmeric oil, and top with cilantro.
I served this, without the cilantro, as a side for chicken meuniere, and it was delicious.
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