Vindaloo Curry Spiced Carrots – a delicious recipe with curry, garlic, greek yogurt, olive oil, salt, carrots. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["preheat oven 425", "Mix Vindaloo Curry, half of the garlic, 1/4 cup yogurt and 3 tbs of olive oil in a large bowl until smooth. Season with salt and pepper to taste. You can dip the carrots and twirl them around in the mix or you can use a barbque brush to pain the mix on (I used the brush).", "Roast on a rimmed baking sheet in a single layer, turning twice during roasting. Charring in spots is desirable (and tastes WONDERFUL!) until done (25-30 minutes).", "In a separate small skillet - heat turmeric, and 2 tbs of olive oil swirling the skillet until fragrant. (about 2 minutes). Remove from the heat.", "whisk lemon juice, remaining garlic and 1/4 cup yogurt in a small bowl. Season with salt and pepper to taste (will be bright yellow).
2
Place carrots on a platter, drizzle with yogurt mix and serve with lime wedges."]
211
kcal
Calories
20
g
Fat
5
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons curry Vindaloo, 3 cloves garlic minced, 1/2 cup greek yogurt, 5 tablespoons olive oil, and more.
Yes, Vindaloo Curry Spiced Carrots falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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