Crispy carrots with vadouvan and yogurt sauce
4 servings
30 minutes
Crispy carrots with vadouvan and yogurt sauce is a dish that combines the warmth of spicy notes with a refreshing balance of fermented dairy accents. Vadouvan, an aromatic spice blend of French-Indian origin, gives the carrots a deep, slightly sweet-spicy flavor that pairs wonderfully with the delicate yogurt sauce featuring lemon and garlic. The roasted carrots become caramelized and crispy, while turmeric sautéed in oil adds a golden hue and subtle Eastern motifs. This dish is perfect as a side for meat or fish but can also serve as a standalone vegetarian snack. It should be served with cilantro and a fresh slice of lemon to further enhance the flavor interplay. The simplicity of preparation and exquisite result make this recipe worthy of any table.
1
Preheat the oven to 220˚C. In a large bowl, mix vadouvan, half the garlic, ¼ cup yogurt, and 3 tbsp oil until smooth; season with salt and pepper. Add the carrots, toss, shaking the bowl. Spread in a single layer and roast on a rimmed baking sheet, turning occasionally, for about 25-30 minutes until tender and browned in spots.
- Mixed dried herbs: 2 tablespoons
- Garlic: 2 cloves
- Yoghurt: 1 glass
- Coarse salt: to taste
- Ground black pepper: to taste
- Carrot: 450 g
2
Meanwhile, heat 2 tablespoons of oil in a small pan over medium heat, add turmeric and sauté until fragrant for about 2 minutes. Remove from heat.
- Turmeric: 1 teaspoon
3
Mix lemon juice, remaining garlic with ¼ cup of yogurt in a small bowl; season with salt and pepper.
- Garlic: 2 cloves
- Yoghurt: 1 glass
- Lemon juice: 2 tablespoons
- Coarse salt: to taste
- Ground black pepper: to taste
4
Transfer the carrots and everything in the pan to a plate. Drizzle with yogurt sauce, turmeric oil, and sprinkle with cilantro. Serve with a slice of lemon.
- Carrot: 450 g
- Cilantro (coriander leaves): 1 bunch
- Lemon: 1 piece
