"Tandoori" Carrots with Vadouvan Spice and Yogurt

Name: "Tandoori" Carrots with Vadouvan Spice and Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tablespoons vadouvan; 2 cloves garlic; ½ cup plain whole-milk Greek yogurt; 5 tablespoons olive oil; to taste Kosher salt; to taste black pepper; 1 pound small carrots; ¼ teaspoon ground turmeric; 2 tablespoons fresh lemon juice; ¼ cup cilantro

A flavorful roasted carrot dish featuring vadouvan-spiced yogurt marinade, topped with turmeric oil and fresh cilantro. This Indian-inspired side dish combines the sweetness of roasted carrots with aromatic spices and cooling yogurt.

4 servings

37 min

Published October 4, 2025

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Ingredients

•2 tablespoons vadouvan
•2 cloves garlic
•½ cup plain whole-milk Greek yogurt
•5 tablespoons olive oil
•to taste Kosher salt
•to taste black pepper
•1 pound small carrots
•¼ teaspoon ground turmeric
•2 tablespoons fresh lemon juice
•¼ cup cilantro

Cooking Instructions

1.
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.
30 min
2.
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.
2 min
3.
Whisk lemon juice, remaining garlic, and remaining . cup yogurt in a small bowl; season with salt and pepper.
2 min
4.
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.
3 min