adapted from Bon Appetet January 2015
What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a curry like mix.
- 2 tablespoons vadouvan
- 2 garlic cloves finely grated, divided
- ½ cup plain whole-milk Greek yogurt, divided
- 5 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 pound small carrots, tops trimmed, scrubbed
- ¼ teaspoon ground turmeric
- 2 tablespoons fresh lemon juice
- Very coarsely chopped cilantro leaves with tender stems and lemon wedges (for serving)
- Preheat oven to 425°. Mix vadouvan, half of garlic, ¼ cup yogurt, and 3 Tbsp. 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 Tbsp. 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 ¼ cup yogurt in a small bowl; season with salt and pepper.
- 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.