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Vindaloo Curry Spiced Carrots on a white dish with slices of lime and fresh parsley on the side
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5 from 1 vote

Vindaloo Curry Spiced Carrots

Delicious and spicy and absolutely not what you expect carrots to be - brilliant recipe!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: vindaloo curry carrots
Servings: 6
Calories: 200kcal
Author: Loaves and Dishes

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.
  • 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

a tad spicy

Nutrition

Calories: 200kcal