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Vadouvan-Carrot Yogurt

Vadouvan-Carrot Yogurt

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


  • 3 tablespoons olive oil, divided
  • 1 bunch small carrots (about 8 ounces), peeled, sliced crosswise into ¼-inch pieces
  • Kosher salt, freshly ground pepper
  • 1 tablespoon plus 1 teaspoon vadouvan
  • 2 garlic cloves, thinly sliced
  • 1½ cups low-fat plain Greek yogurt
  • 2 tablespoons fresh lime juice
  • Toast or crispbread–style crackers (for serving)

Recipe Preparation

  • 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.

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

Nutritional Content

Calories (kcal) 150 Fat (g) 11 Saturated Fat (g) 2 Cholesterol (mg) 5 Carbohydrates (g) 8 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 6 Sodium (mg) 40

Related Video

Vadouvan-Carrot Yogurt

Reviews Section

Watch the video: The Breakdown. Bunched Carrots. VEG HACKS (December 2022).