Vadouvan Curry Powder 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)

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

VADOUVAN INDIAN SPICE BLEND - GOURMET

Entered for safe-keeping, found in September 2008 Gourmet. Vadouvan is ready-to-use blend of spices that is a derivative of Indian curry blend with a French influence. A variant of a masala with added spices such as shallots and garlic, Vadouvan is usually used in gourmet cooking. The spice is thought to have originated due to French colonial influence in the Pondicherry region of India. Recipe by Paul Grimes, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for an exotic meatiness. Make one big batch and keep it in the freezer for up to 6 months (1 month in refrigerator). (Some people use a Magic Bullet just for grinding Indian spices.)

Provided by KateL

Categories     Onions

Time 2h

Yield 3 cups, 24 serving(s)

Number Of Ingredients 15



Vadouvan Indian Spice Blend - Gourmet image

Steps:

  • Preheat oven to 350F (176C) with rack in middle position.
  • In a food processor, pulse onions in 3 batches until very coarsely chopped (okay if a few large pieces remain), transferring to a bowl.
  • Repeat with shallots, then garlic.
  • In a deep 12-inch heavy nonstick skillet over high heat, heat oil until it shimmers. Sautee onions, shallots and garlick (stir often) until golden and browned in spots, 25-30 minutes.
  • In an electric coffee/spice grinder, or with mortar and pestle, grind fenugreek seeds.
  • Add ground fenugreek to onion mixture and add remaining ingredients. 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.
  • Store in tightly sealed container in refrigerator for up to 1 month or in freezer up to 6 months. If you feel generous, share with your friends.

Nutrition Facts : Calories 54.1, Fat 2.5, SaturatedFat 0.3, Sodium 295.4, Carbohydrate 7.7, Fiber 0.8, Sugar 1.7, Protein 1.1

2 lbs onions, cut into 1-inch pieces
1 lb shallot, halved
12 garlic cloves, peeled
1/4 cup vegetable oil
1 teaspoon fenugreek seeds
1 tablespoon fresh curry leaf, thinly sliced (optional)
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon brown mustard seeds
3/4 teaspoon turmeric
1/2 teaspoon nutmeg, freshly grated
1/2 teaspoon hot red chili pepper flakes
1/4 teaspoon ground cloves
1 tablespoon salt
1 teaspoon fresh ground pepper

VADOUVAN-SPICED LAMB RIBS

From Food and Wine Magazine. Vadouvan is a French-style curry powder, with members of the allium family adding flavor. It is a mild curry. There is at least one recipe posted, and you can also get it online and from specialty shops. The ribs do release a fair amount of fat, so you want to be sure to use a pan with sides. The overnight marinating in the dry rub is not included in the prep time.

Provided by duonyte

Categories     Lamb/Sheep

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 4



Vadouvan-Spiced Lamb Ribs image

Steps:

  • Mix together the vadouvan, salt and sugar. Rub the spice mixture all over the ribs. Refrigerate, covered, for 8 hours or overnight.
  • Preheat oven to 300 deg F.
  • Roast the ribs for 2 1/2 hours, until browned and tender; transfer to carving board and let rest for 10 minutes. Cut into 1 or 2-rib portions and serve.

Nutrition Facts : Calories 1166.9, Fat 96.4, SaturatedFat 47.4, Cholesterol 269.9, Sodium 2015.3, Carbohydrate 4.5, Fiber 0.8, Sugar 3.2, Protein 65.6

1 1/2 tablespoons vadouvan curry powder
1 tablespoon kosher salt
1 tablespoon sugar
3 1/2 lbs lamb ribs

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