RECIPE: Carrot Vadouvan Dip without Pepper or Alliums

Yet ANOTHER recipe for Carrot vadouvan dip!  This one is for my friends who can have alliums.  When I made the original recipe with yogurt, I found that it lacked depth.  When I make it with greek yogurt and a bit of quark, it's delicious.

Original recipe: Carrot Vadouvan Dip with Dry Curry Powder

Carrot Vadouvan Dip without Pepper or Alliums

Makes 3 cups

INGREDIENTS:

• one pound peeled and grated carrots
• 4 T. ghee, divided
  
• 1 T. allium-free Vadouvan Curry Powder
• 1 lemon
• 1 cup full fat greek yogurt
• 1/2 cup quark or cream cheese
  
• Salt and pepper.
• Black onion seeds (kalonji) for serving.

INSTRUCTIONS: 

Heat 3T ghee in a medium skillet set over medium-high heat.  Add the carrots and saute until they're soft and slightly caramelized. 

Push the carrots to the side of the pan, add the remaining 1 T. ghee to the center, and saute the curry powder until fragrant.  Turn off the heat and stir the curry into the carrots.

Zest the lemon and then mince the zest.  Add the zest to the carrots and let the mixture cool for 5 minutes.  Measure how many cooked carrots you have.  If you have less than 2 cups, you may need less yogurt.

Put the carrots into a food processor fitted with a metal blade.  Add the juice of half the lemon, the yogurt, plus a pinch of salt.  Process until very smooth.  Taste and add more salt or lemon juice, if needed.  

Before serving, sprinkle with chile flakes and black onion seeds.  

Serve with cooked vegetables, crudites, flatbreads, or hearty crackers.