Name: "Tandoori" Carrots with Vadouvan Spice and Yogurt
Yield: 4 servings
Ingredients: 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)

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"Tandoori" Carrots with Vadouvan Spice and YogurtPeden & Munk

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

Cooks' Note

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Recipe notes

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