5.0 from 3 votes
Vindaloo Curry Spiced Carrots
Delicious and spicy and absolutely not what you expect carrots to be - brilliant recipe!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 130 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
Calories
130kcal
(7%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Cholesterol
3mg
(1%)
Sodium
18mg
(1%)
Potassium
108mg
(3%)
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
% 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.