Vadouvan Carrot Yoghurt

Ingredients for Vadouvan Carrot Yoghurt

• 3 tablespoons olive oil, divided

• 1 bunch small carrots (about 230g ), peeled, sliced crosswise into 1/4-inch pieces

• Kosher salt, freshly ground pepper

• 1 tablespoon plus 1 teaspoon vadouvan

• 2 garlic cloves, thinly sliced

• 350ml low-fat plain Greek yoghurt

• 2 tablespoons fresh lime juice

• Toast or crispbread–style crackers (for serving)

Heat 2 tablespoons 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 tablespoon 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 yoghurt and lime juice; purée until smooth.

Heat remaining 1 tablespoon oil and 1 teaspoon vadouvan in a small skillet until spices are sizzling and very fragrant, about 2 minutes.

Divide yoghurt among bowls and drizzle with spice oil. Serve with toast for dipping.

Yoghurt and spice oil can be made 3 days ahead. Cover and chill yoghurt; store spice oil tightly covered at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.