Vindaloo Curry Spiced Carrots
User Reviews
5
3 reviews
Excellent
Vindaloo Curry Spiced Carrots
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Delicious and spicy and absolutely not what you expect carrots to be - brilliant recipe!
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Ingredients
- 2 Tbs Vindaloo curry spice original recipe calls for Vadouvan
- 3 garlic original recipe calls for 2, cloves, finely minced
- ½ Cup Greek yogurt plain, divided
- 5 Tbs olive oil good quality, divided
- kosher salt I used about ½ teaspoon of each divded, freshly ground
- black pepper I used about ½ teaspoon of each divded, freshly ground
- 1 carrot do not use your peeler unless the skin is rough, bunch, small, fresh, tops trimmed and scrubbed
- ¼ teaspoon Turmeric
- 2 Tbs lemon juice about 1 lemon, fresh
- cilantro or parsley, chopped, for garnish
- lime wedges for garnish
Instructions
- 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.
Notes
- 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.
Nutrition Information
Show Details
Calories
130kcal
(7%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Cholesterol
3mg
(1%)
Sodium
18mg
(1%)
Potassium
108mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1739IU
(35%)
Vitamin C
3mg
(3%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 3mg | 1% |
| Sodium | 18mg | 1% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1739IU | 35% |
| Vitamin C | 3mg | 3% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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