Lunch: Vadouvan Carrot Yogurt
Recipe by /contributors/chris-morocco Vadouvan is sweeter and more aromatic than the typical curry, but Madras curry powder will work in a pinch.
Ingredients
3 tablespoons olive oil, divided
1 bunch small carrots (about 8 ounces), peeled, sliced crosswise into 1/4-inch pieces
Kosher salt, freshly ground pepper
1 tablespoon plus 1 teaspoon vadouvan
2 garlic cloves, thinly sliced
1 1/2 cups low-fat plain Greek yogurt
2 tablespoons fresh lime juice
Toast or crispbread–style crackers (for serving)
Instructions
Heat 2 Tbsp. oil in a large skillet over medium-high. Add carrots, season with salt and pepper, and cook, tossing occasionally, until carrots are tender and beginning to brown around edges, 12 –15 minutes. Add 1 Tbsp. vadouvan and garlic and cook, tossing often and reducing heat if needed, until very fragrant, about 2 minutes. Let cool slightly, then transfer to a food processor or blender. Add yogurt and lime juice; purée until smooth.
Heat remaining 1 Tbsp. oil and 1 tsp. vadouvan in a small skillet until spices are sizzling and very fragrant, about 2 minutes.
Divide yogurt among bowls and drizzle with spice oil. Serve with toast for dipping.
Reviews
Add a review for Vadouvan Carrot Yogurt
Nutrition Facts
Serving Size: 4
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |