Vindaloo Curry Spiced Carrots

Name: Vindaloo Curry Spiced Carrots
Ingredients: 2 tablespoons spice Vindaloo Curry, original recipe calls for Vadouvan; 3 garlic cloves - finely minced, original recipe calls for 2; 1/2 cup plain yogurt Greek, - divided; 5 tablespoons olive oil good, - divided; kosher salt; freshly ground pepper; 1 bunch carrots small fresh, - tops trimmed and carrots scrubbed, do not use your peeler.; 1/4 teaspoon tumeric; 2 tablespoons fresh lemon juice about 1 lemon.; chopped cilantro or parsley for garnish.; lime wedges for garnish

11 ingredients

6 steps

Ingredients

2 tablespoons spice Vindaloo Curry, original recipe calls for Vadouvan
3 garlic cloves - finely minced, original recipe calls for 2
1/2 cup plain yogurt Greek, - divided
5 tablespoons olive oil good, - divided
kosher salt
freshly ground pepper
1 bunch carrots small fresh, - tops trimmed and carrots scrubbed, do not use your peeler.
1/4 teaspoon tumeric
2 tablespoons fresh lemon juice about 1 lemon.
chopped cilantro or parsley for garnish.
lime wedges for garnish

Directions

1

preheat oven to 425.
2

Mix Vindaloo Curry, half of the garlic, 1/4 cup yogurt and 3 tbs of olive oil in a large bowl until smooth. Season with salt and pepper to taste. You can dip the carrots and twirl them around in the mix or you can use a barbque brush to pain the mix on (I used the brush).
3

Roast on a rimmed baking sheet in a single layer, turning twice during roasting. Charring in spots is desirable (and tastes WONDERFUL!) until done (25-30 minutes).
4

In a separate small skillet - heat turmeric, and 2 tbs of olive oil swirling the skillet until fragrant. (about 2 minutes). Remove from the heat.
5

whisk lemon juice, remaining garlic and 1/4 cup yogurt in a small bowl. Season with salt and pepper to taste (will be bright yellow).
6

Place carrots on a platter, drizzle with yogurt mix and serve with lime wedges.