Vadouvan Carrot Yogurt Recipes

Steps:

• Preheat oven to 425°. Mix vadouvan, half of garlic, 1/4 cup yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25-30 minutes.
• Meanwhile, heat turmeric and remaining 2 tablespoons oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
• Whisk lemon juice, remaining garlic, and remaining . cup yogurt in a small bowl; season with salt and pepper.
• Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.

Steps:

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