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
1 lemon
Sea salt and black pepper
1 cup full-fat, plain Greek yogurt
Sicilian chile flakes and nigella or black sesame seeds, for garnish

Heat two tablespoons of the oil in a skillet set over medium heat. When the oil shimmers add the carrots and stir them to coat 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 for another 5 minutes, until the carrots are tender and slightly caramelized.

Add the garlic; cook for 1 minute. Stir in the Vadouvan and cook for another minute or two. Stir in the zest and juice of half the lemon. Let the carrot mixture cool for about 5 minutes.

Put the carrots into the bowl of a food processor fitted with metal chopping blade. Add the yogurt and remaining teaspoon of olive oil, plus another pinch of salt. Process until very smooth. Taste, add more salt or more lemon juice, to taste. Before serving, garnish the top with a sprinkling of chile flakes and the nigella or sesame seeds.

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