Vadouvan-Scented Carrot Raita
Makes about 2 cups.
Savory Vadouvan balances and enlivens sweet carrots in this yogurt-based dip. Serve it with cooked vegetables, crudités, flatbreads, or hearty crackers.
2 tablespoons plus 1 teaspoon olive oil
4 medium carrots, peeled (about 8 ounces), sliced in 1/8-inch-thick “coins”
4 teaspoons Vadouvan
1 tablespoon chopped garlic
Sea salt and black pepper
1 cup full-fat, plain Greek yogurt
Sicilian chile flakes and nigella or black sesame seeds, for garnish
Heat 2 tablespoons of the oil in a skillet set over medium heat. When the oil shimmers add the carrots and stir to coat them with oil. Add a generous pinch of salt and pepper; cover the pan and cook for 5 minutes. Uncover the pan and stir the carrots; cover the pan again and cook until the carrots are tender and slightly caramelized, another 5 minutes.
Uncover the pan, add the garlic and Vadouvan, stir, and cook for 1 minute. Shut off the heat and zest the lemon over the carrots. Let the mixture cool for about 5 minutes.
Put the carrots into a food processor fitted with metal chopping blade. Add the juice of half the lemon, the yogurt, remaining teaspoon of oil, plus another pinch of salt. Process until very smooth. Taste, add more salt or lemon juice, if needed. Before serving, sprinkle the top with a pinch of chile flakes and sesame seeds.