Name: “Tandoori” Carrots with Vadouvan Spice and Yogurt
Yield: 4 Servings
Ingredients: 2 tablespoons vadouvan; 2 garlic cloves finely grated, divided; ½ cup plain whole-milk Greek yogurt, divided; 5 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; 1 pound small carrots, tops trimmed, scrubbed; ¼ teaspoon ground turmeric; 2 tablespoons fresh lemon juice; Very coarsely chopped cilantro leaves with tender stems and lemon wedges (for serving)

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Peden + Munk

What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix.

Recipe notes