Vadouvan Carrot Yogurt Recipes

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VADOUVAN CARROT YOGURT

Vadouvan is sweeter and more aromatic than the typical curry, but Madras curry powder will work in a pinch.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 8



Vadouvan Carrot Yogurt image

Steps:

  • 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.
  • Heat remaining 1 Tbsp. oil and 1 tsp. vadouvan in a small skillet until spices are sizzling and very fragrant, about 2 minutes.
  • Divide yogurt among bowls and drizzle with spice oil. Serve with toast for dipping.
  • Yogurt and spice oil can be made 3 days ahead. Cover and chill yogurt; store spice oil tightly covered at room temperature.

3 tablespoons olive oil, divided
1 bunch small carrots (about 8 ounces), peeled, sliced crosswise into 1/4-inch pieces
Kosher salt, freshly ground pepper
1 tablespoon plus 1 teaspoon vadouvan
2 garlic cloves, thinly sliced
1 1/2 cups low-fat plain Greek yogurt
2 tablespoons fresh lime juice
Toast or crispbread-style crackers (for serving)

"TANDOORI" CARROTS WITH VADOUVAN SPICE AND YOGURT

Inspired by the rich flavors of food cooked in a tandoori oven, these carrots get their warm, savory notes from vadouvan.

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 10



Steps:

  • Preheat oven to 425°. Mix vadouvan, half of garlic, 1/4 cup yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25-30 minutes.
  • Meanwhile, heat turmeric and remaining 2 tablespoons oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
  • Whisk lemon juice, remaining garlic, and remaining . cup yogurt in a small bowl; season with salt and pepper.
  • Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.

2 tablespoons vadouvan
2 garlic cloves, finely grated, divided
1/2 cup plain whole-milk Greek yogurt, divided
5 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
freshly ground pepper
1 pound small carrots, tops trimmed, scrubbed
1/4 teaspoon ground turmeric
2 tablespoons fresh lemon juice
Very coarsely chopped cilantro leaves with tender stems and lemon wedges (for serving)

VADOUVAN SPICE BLEND

There are many versions of vadouvan, a French interpretation the Indian spice blend, but we like this recipe, which starts a formula from chef Inaki Aizpitarte and roasting it for a deep, meaty flavor.

Provided by Paul Grimes

Categories     Condiment/Spread     Food Processor     Garlic     Onion     Bake     Diwali     Spice     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 15



Vadouvan Spice Blend image

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. Repeat with shallots, then garlic.
  • Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes
  • Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.
  • Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.

2 pounds onions, cut into 1-inch pieces
1 pound shallots, halved
12 garlic cloves, peeled
1/4 cup vegetable oil
1 teaspoon fenugreek seeds
1 tablespoon thinly sliced fresh curry leaves (optional)
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon brown mustard seeds
3/4 teaspoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon hot red-pepper flakes
1/4 teaspoon ground cloves
Equipment:
an electric coffee/spice grinder or a mortar and pestle

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