Vindaloo Curry Spiced Carrots
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
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.