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"Tandoori" Carrots with Vadouvan Spice and Yogurt

Claire Saffitz
  • minutes
  • Serves 4

INGREDIENTS

1 lb

Carrots, small

2

Garlic cloves

1

Very coarsely chopped cilantro leaves with tender stems and lemon

2 tbsp

Lemon juice, fresh

1

Kosher salt and freshly ground black pepper

1/4 tsp

Turmeric, ground

5 tbsp

Olive oil

1/2 cup

Whole-milk greek yogurt, plain

2 tablespoons vadouvan