Vadouvan is sweeter and more aromatic than the typical curry, but Madras curry powder will work in a pinch.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Heat 2 Tbsp. oil in a large skillet over medium-high. Add carrots, season with salt and pepper, and cook, tossing occasionally, until carrots are tender and beginning to brown around edges, 12–15 minutes. Add 1 Tbsp. vadouvan and garlic and cook, tossing often and reducing heat if needed, until very fragrant, about 2 minutes. Let cool slightly, then transfer to a food processor or blender. Add yogurt and lime juice; purée until smooth.
Step 2
Heat remaining 1 Tbsp. oil and 1 tsp. vadouvan in a small skillet until spices are sizzling and very fragrant, about 2 minutes.
Step 3
Divide yogurt among bowls and drizzle with spice oil. Serve with toast for dipping.
Step 4
Do Ahead: Yogurt and spice oil can be made 3 days ahead. Cover and chill yogurt; store spice oil tightly covered at room temperature.
