Curry Spiced Carrots
You can never have too many hor d'oeuvre recipes, so give Curry Spiced Carrots a try. This gluten free, lacto ovo vegetarian, and primal recipe serves 4 and costs 81 cents per serving. One portion of this dish contains approximately 4g of protein, 18g of fat, and a total of 220 calories. 1 person has tried and liked this recipe. If you have olive oil, cilantro, curry powder, and a few other ingredients on hand, you can make it. Only a few people really liked this Indian dish. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. All things conside
Instructions
- 1
Preheat oven to 42
- 2
Mix curry powder, half of the garlic, 1/4 cup yogurt, and 3 tablespoons 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 barbecue brush to paint the mixture on.Roast carrots for 25-30 minutes on a rimmed baking sheet in a single layer, turning twice during roasting.In a separate small skillet heat turmeric and 2 tablespoons of olive oil swirling the skillet until fragrant (about 2 minutes).
- 3
Remove from the heat.
- 4
Whisk lemon juice, remaining garlic, and 1/4 cup yogurt in a small bowl.
- 5
Add the turmeric and mix well. Season with salt and pepper to taste.
- 6
Place carrots on a platter, drizzle with yogurt mix and serve with lime wedges.
Recipe from foodista.com
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Ingredients (10)
- •1 bunch of small fresh carrots – tops trimmed and carrots scrubbed (do not use your peeler).
- •Chopped cilantro or parsley for garnish.
- •2 tablespoons curry powder
- •3 garlic cloves
- •Kosher salt and freshly ground pepper (I used about ½ tsp of each divded).
- •2 Tbs fresh lemon juice (about 1 lemon).
- •Lime wedges for garnish
- •5 Tbs good olive oil – divided
- •½ Cup Greek plain yogurt – divided
- •¼ tsp turmeric