1 – 2 tbsp French Vadouvan Curry
2 garlic cloves, finely minced
1 c. plain whole-milk Greek yogurt, divided
Kosher salt and pepper, to taste
1 pound carrots, tops trimmed, scrubbed
Preheat oven to 425°F. Mix vadouvan, half of garlic, 1/2 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 cookie sheet, turning occasionally for 25-30 minutes.
1. The more Vadouvan used, the spicier (hot) the carrots are.
2. Try this recipe with cauliflower and green beans.
3. I use silpat mat for easy clean up.
4. Vadouvan Carrots in Rice – Sautee chopped onion, minced garlic in oil. Add leftover Vadouvan Carrots chopped. Topped cooked rice with mixture. Easy and again, delicious.