"Tandoori" Carrots with Vadouvan Spice and Yoghurt

Ingredients for "Tandoori" Carrots with Vadouvan Spice and Yoghurt

• 2 tablespoons vadouvan

• 2 garlic cloves, finely grated, divided

• 120ml plain whole-milk Greek yoghurt, divided

• 5 tablespoons olive oil, divided

• Kosher salt, freshly ground pepper

• freshly ground pepper

• 450g small carrots, tops trimmed, scrubbed

• 1/4 teaspoons ground turmeric

• 2 tablespoons fresh lemon juice

• Very coarsely chopped coriander leaves with tender stems and lemon wedges (for serving)

Preheat oven to 425°. Mix vadouvan, half of garlic, 60ml yoghurt, and 45ml 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.

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.

Whisk lemon juice, remaining garlic, and remaining . cup yoghurt in a small bowl; season with salt and pepper.

Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yoghurt mixture and turmeric oil and top with coriander. Serve with lemon wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.