"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

TANDOORI CARROTS Recipe

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This recipe for TANDOORI CARROTS, by , is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynne Ronemous

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons vadouvan (or vindaloo or garam masala)
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
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)

Directions:
Directions:
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.

 

 

 

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