Oven-Baked Vadouvan Carrots with Lemon Yoghurt and Crunchy Topping

Vadouvan is an aromatic French-Indian curry blend that brings gentle warmth and a subtle sweetness, transforming even the simplest vegetables into something truly special. In this recipe, it coats naturally sweet roasted carrots in a fragrant, spiced layer that enhances their flavour and gives a hint of exotic flair.

When the carrots are served on a fresh bed of lemony yoghurt and topped with a crunchy mixture of almonds, panko, and a touch more Vadouvan, you get a dish that balances flavour, texture, and colour beautifully. It is perfect as a side dish for dinner or as a colourful vegetarian dish on its own.

Carrots:
600 g carrots (preferably with tops, in a mix of colours)
2 tbsp olive oil
2 tsp Vadouvan Curry
Flaky salt

Lemon Yoghurt:
150 ml Greek yoghurt (10% fat or 2% depending on preference)
Zest of 1 lemon
1 tsp honey
Salt and pepper to taste

Crunchy Topping:
1 handful of almonds, roughly chopped
2 tbsp panko or coarse breadcrumbs
1 tsp Vadouvan Curry
1 tbsp olive oil
A sprinkle of fresh herbs (parsley, coriander, tarragon)

Carrots:
Preheat the oven to 200°C / 400°F (fan). Scrub the carrots and halve the largest ones. Toss them in olive oil, Vadouvan Curry, and a pinch of flaky salt. Spread them on a baking tray and roast for 25–30 minutes until tender and golden at the edges.

Lemon Yoghurt:
Mix the Greek yoghurt with lemon zest and a little honey if desired. Season with salt and pepper. This can be served cold or slightly warmed.

Crunchy Topping:
Heat the olive oil in a frying pan and lightly toast the almonds, panko, and Vadouvan until golden and crisp.

To Serve:
Place the roasted carrots on a bed of lemon yoghurt, then sprinkle the crunchy topping and fresh herbs over the top before serving.

Enjoy!