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Vadouvan Carrot Yogurt

2.5

(1)

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Photo by Peden & Munk

Vadouvan is sweeter and more aromatic than the typical curry, but Madras curry powder will work in a pinch.

Recipe information

  • Yield

    4 servings

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)

Preparation

  1. Step 1

    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.

    Step 2

    Heat remaining 1 Tbsp. oil and 1 tsp. vadouvan in a small skillet until spices are sizzling and very fragrant, about 2 minutes.

    Step 3

    Divide yogurt among bowls and drizzle with spice oil. Serve with toast for dipping.

  2. Do Ahead

    Step 4

    Yogurt and spice oil can be made 3 days ahead. Cover and chill yogurt; store spice oil tightly covered at room temperature.

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