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Vindaloo Curry Spiced Carrots

To create a tantatlizing dish of vindaloo curry spiced carrots you’ll want to choose fresh carrots with their beautiful green tops. These will be coated with tangy and spicy topping using greek yogurt, turmeric and vindaloo curry creating an eye popping yellow sauce and fantastic char on the carrots!

Vindaloo Curry Spiced Carrots on white plate.

Vindaloo Curry Carrots

Create this fantastic recipe with fresh carrots, vegetable oil, onion, garlic clobes, lemon, ginger and some optional cumin and mustard seeds.

With amazingly few ingredients you can create a spicy, tangy and delicious side dish that will wow your friends and family and probably give you a rotation in your side dishes that will appear again and again.

You might have tried some of our other carrot recipes like How to Boil Carrots, How to Freeze Carrots and Pressure Cooker Carrots.

Here’s What You’ll Need

  • Fresh carrots with their tops.
  • Yogurt
  • Seasoning
  • Oil

Here’s How You Do It

  • Mix the wet ingredients.
  • Swirl the carrots in the wet ingredients.
  • Bake and serve with some extra yogurt sauce.
Vindaloo Curry Carrots with Cilantro.

Tips and Tricks

  • These carrots are spicy, but it isn’t overpowering. If you are concerned about the spice level, use slightly less of the Vindaloo Curry.
  • Turmeric does stain things yellow so be careful with what you allow it to touch. It will stain towels and even cutting boards.
  • Cut the carrots tops back short and you may want to tell your guests “don’t eat the tops”. It does make a nice presentation to leave a short top.
  • Clean the carrots well by either washing well or peeling. If the carrots are very clean once you wash them, then you do not need to peel them because the peel is edible and it isn’t off putting on these baby carrots.
  • USDA information about cleaning carrots and leaving the skin on.

PRO TIP: You can use sour cream instead of greek yogurt if yogurt isn’t your thing.

Vindaloo Curry Spiced Carrots with Greek Yogurt.

Storage, Freezing and Reheating

Store these vindaloo curry spiced carrots in the refrigerator in an airtight container for up to 3 days.

Reheat under the broiler or in the air fryer at 400 for a 2-3 minutes.

These don’t freeze well and that isn’t recommended.

Watch Me Make This

I hope you’ll come visit me on social media and show me what you’ve made and let me know if you enjoy these carrots.

Leave me a 5 STAR comment in the section below and that helps others to find the recipes at Loaves and Dishes, I appreciate it so much!

I answer all comments myself and can’t wait to hear what you have to say, both comments and questions. You are the reason I am here and I appreciate you so much!

Vindaloo Curry Spiced Carrots on plate.

Vindaloo Curry Spiced Carrots

Delicious and spicy and absolutely not what you expect carrots to be – brilliant recipe!
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: vindaloo curry carrots
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 130kcal

Ingredients

  • 2 Tbs Vindaloo Curry Spice original recipe calls for Vadouvan
  • 3 garlic cloves – finely minced original recipe calls for 2
  • ½ Cup Greek plain yogurt – divided
  • 5 Tbs good olive oil – divided
  • Kosher salt and freshly ground pepper I used about ½ tsp of each divded.
  • 1 bunch of small fresh carrots – tops trimmed and carrots scrubbed do not use your peeler unless the skin is rough.
  • ¼ tsp tumeric
  • 2 Tbs fresh lemon juice about 1 lemon.
  • Chopped cilantro or parsley for garnish.
  • Lime wedges for garnish

Instructions

  • preheat oven to 425.
  • Mix Vindaloo Curry, half of the garlic, ¼ cup yogurt and 3 tbs of olive oil in a large bowl until smooth. Season with salt and pepper to taste. You can dip the carrots and twirl them around in the mix or you can use a barbque brush to pain the mix on (I used the brush).
  • Roast on a rimmed baking sheet in a single layer, turning twice during roasting. Charring in spots is desirable (and tastes WONDERFUL!) until done (25-30 minutes).
  • In a separate small skillet – heat turmeric, and 2 tbs of olive oil swirling the skillet until fragrant. (about 2 minutes). Remove from the heat.
  • whisk lemon juice, remaining garlic and ¼ cup yogurt in a small bowl. Season with salt and pepper to taste (will be bright yellow).
  • Place carrots on a platter, drizzle with yogurt mix and serve with lime wedges.

Notes

  • These carrots are spicy, but it isn’t overpowering. If you are concerned about the spice level, use slightly less of the Vindaloo Curry.
  • Turmeric does stain things yellow so be careful with what you allow it to touch. It will stain towels and even cutting boards.
  • Cut the carrots tops back short and you may want to tell your guests “don’t eat the tops”. It does make a nice presentation to leave a short top.
  • Clean the carrots well by either washing well or peeling. If the carrots are very clean once you wash them, then you do not need to peel them because the peel is edible and it isn’t off putting on these baby carrots.

Nutrition

Nutrition Facts
Vindaloo Curry Spiced Carrots
Amount Per Serving
Calories 130 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 3mg1%
Sodium 18mg1%
Potassium 108mg3%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 1739IU35%
Vitamin C 3mg4%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

This post originally appeared on the pages of Loaves and Dishes on February 16, 2015 and has been totally updated with all new helpful content to assist the reader in making these carrots perfectly!

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Dear Lord, come on and help me please.

Zephaniah 3:17

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Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse with a Master's Degree and serves on her town's board of councilmen.

Recipe Rating




Moxie

Friday 2nd of February 2018

Spicy and beautiful!

15585

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