Sunday, February 8, 2015

WARNING: delicious recipe below...

"Tandoori Carrots with Vadouvan Spice and Yogurt"
Seriously, this recipe is to die for!

A couple of weeks ago I was flipping through the newest 'bon appetit' magazine and came across this recipe that I knew I HAD to try!

Vadouvan is a french-indian spice mixture of onion, shallots, and garlic added to a curry powder. But, I used a red thai curry powder mixed with garlic powder instead. You could also use a tandoori masala powder. So here is my spin on the recipe...

1 Tbsp garlic powder
1 Tbsp red curry powder
2 garlic cloves, finely grated
1/2 cup plain greek yogurt
5 Tbsp olive oil
1 lb small carrots, scrubbed and tops trimmed
1/4 tsp ground turmeric
2 Tbsp fresh lemon juice 
course sea salt
ground pepper
cilantro, coarsely chopped for serving 

Preheat oven to 425 degrees. Mix garlic powder, red curry powder, half of the grated garlic, 1/4 cup of the yogurt, and 3 Tbsp of the olive oil in a LARGE bowl until smooth. Season with sea salt and pepper (I used a few dashes of each). Add carrots to bowl and mix to coat. Roast on a rimmed baking sheet and turn occasionally (I put mine on a rack placed over a baking sheet so that I did not have to turn the carrots...can you say LAZY?!) until tender and charred in some areas, about 25-30min. 

While the carrots are roasting, heat turmeric with remaining 2 Tbsp olive oil in a small skillet over medium-low heat, swirling mixture for a couple of minutes until fragrance releases. Remove from heat. 

Whisk lemon juice, remaining garlic, and remaining 1/4 cup yogurt in a small bowl. Season with sea salt and pepper. 

When carrots are done, place them on a platter. Drizzle yogurt mixture and turmeric oil on top. Sprinkle on cilantro and ENJOY!