Vadouvan Carrot Yogurt Recipes

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"TANDOORI" CARROTS WITH VADOUVAN SPICE AND YOGURT



Inspired by the rich flavors of food cooked in a tandoori oven, these carrots get their warm, savory notes from vadouvan.

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 10

2 tablespoons vadouvan
2 garlic cloves, finely grated, divided
1/2 cup plain whole-milk Greek yogurt, divided
5 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
freshly ground pepper
1 pound small carrots, tops trimmed, scrubbed
1/4 teaspoon ground turmeric
2 tablespoons fresh lemon juice
Very coarsely chopped cilantro leaves with tender stems and lemon wedges (for serving)

Steps:

  • Preheat oven to 425°. Mix vadouvan, half of garlic, 1/4 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 rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25-30 minutes.
  • Meanwhile, heat turmeric and remaining 2 tablespoons oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
  • Whisk lemon juice, remaining garlic, and remaining . cup yogurt in a small bowl; season with salt and pepper.
  • Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.

VADOUVAN CARROT YOGURT



Vadouvan Carrot Yogurt image

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

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil, divided
1 bunch small carrots (about 8 ounces), peeled, sliced crosswise into 1/4-inch pieces
Kosher salt, freshly ground pepper
1 tablespoon plus 1 teaspoon vadouvan
2 garlic cloves, thinly sliced
1 1/2 cups low-fat plain Greek yogurt
2 tablespoons fresh lime juice
Toast or crispbread-style crackers (for serving)

Steps:

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

$1 CARROT SOUP WITH VADOUVAN GRANOLA



$1 Carrot Soup with Vadouvan Granola image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 2 to 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
2 cups thinly sliced carrots
1/4 yellow onion, roughly chopped
1 clove garlic, roughly chopped
1 teaspoon ground cumin
2 teaspoons kosher salt, plus more for seasoning
1/4 cup rolled oats
1 tablespoon honey
2 teaspoons vadouvan (a French curry spice blend)
1 teaspoon kosher salt
Extra-virgin olive oil
Coarsely ground black pepper

Steps:

  • For the soup: Heat the oil in a large pot over medium-high heat. Add the carrots, onion, garlic and cumin and stir. Add 3 to 4 cups water (to completely cover the carrots and onion) and the salt and simmer until the carrots are extremely tender, 1 to 1 1/2 hours.
  • Meanwhile, for the granola: Preheat the oven to 350 degrees F. Combine the oats, vadouvan, honey and salt in a large ovenproof skillet and stir to coat the oats. Bake until deep golden brown, 10 to 15 minutes, stirring the granola every 4 to 5 minutes as it bakes.
  • Transfer the soup to a blender and blend on medium speed until very smooth, adding more water as needed. (When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.) Return the soup to the pot over low heat and season with salt.
  • To serve: Ladle the soup into bowls and top with a handful of the granola. Drizzle with extra-virgin olive oil and season with pepper. All that's left to do is enjoy!

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“TANDOORI” CARROTS WITH VADOUVAN SPICE AND YOGURT …
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2014-12-16 Step 1. Preheat oven to 425°. Mix vadouvan, half of garlic, ¼ cup yogurt, and 3 Tbsp. oil in a large bowl until smooth; season with salt and …
From bonappetit.com
Estimated Reading Time 1 min
  • Preheat oven to 425°. Mix vadouvan, half of garlic, ¼ cup yogurt, and 3 Tbsp. oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25–30 minutes.
  • Meanwhile, heat turmeric and remain­ing 2 Tbsp. oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
  • Whisk lemon juice, remaining garlic, and remaining ¼ cup yogurt in a small bowl; season with salt and pepper.
  • Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.

VADOUVAN-CARROT YOGURT RECIPE | BON APPéTIT
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  • 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.
  • Do Ahead: Yogurt and spice oil can be made 3 days ahead. Cover and chill yogurt; store spice oil tightly covered at room temperature.

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