Vadouvan Carrot Yogurt

Ingredients

• •3 tablespoons olive oil, divided
• •1 bunch small carrots
• •1 to taste Kosher salt and pepper
• •1⅓ tablespoons vadouvan
• •2 cloves garlic
• •1½ cups low-fat plain Greek yogurt
• •2 tablespoons fresh lime juice
• •1 to serve toast or crackers

Cooking Instructions

1. 1.

   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.

   17 min

2. 2.

   Heat remaining 1 Tbsp. oil and 1 tsp. vadouvan in a small skillet until spices are sizzling and very fragrant, about 2 minutes.

   2 min

3. 3.

   Divide yogurt among bowls and drizzle with spice oil. Serve with toast for dipping.

   3 min

4. 4.

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