Vindaloo Curry Spiced Carrots

5 from 1 vote

Delicious and spicy and absolutely not what you expect carrots to be - brilliant recipe!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: vindaloo curry carrots

Servings: servings

Calories: 130kcal

Cost: $8

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 teaspoon of each divded.
1 bunch of small fresh carrots – tops trimmed and carrots scrubbed do not use your peeler unless the skin is rough.
¼ teaspoon 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.

These carrots are spicy, but it isn't overpowering. If you are concerned about the spice level, use slightly less of the Vindaloo Curry.

Turmeric does stain things yellow so be careful with what you allow it to touch. It will stain towels and even cutting boards.

Cut the carrots tops back short and you may want to tell your guests "don't eat the tops". It does make a nice presentation to leave a short top.

Clean the carrots well by either washing well or peeling. If the carrots are very clean once you wash them, then you do not need to peel them because the peel is edible and it isn't off putting on these baby carrots.