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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)
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.