4 Serves
51 Mins
Preheat your oven to 200°C.
In a large mixing bowl, whisk together the curry powder, half of the minced garlic, 1/4 cup of yogurt, and 3 tablespoons of olive oil until smooth. Season the mixture with salt and black pepper.
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Vitamin E
4 mg / 15 mgVitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
125 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
106 mg / 1,250 mgPotassium
531 mg / 4,700 mgSodium
107 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
6 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Toss the carrots in the curry-yogurt mixture until evenly coated, then arrange them in a single layer on a rimmed baking sheet.
Roast the carrots in the oven for 25 to 30 minutes, turning them twice during the cooking process to ensure even browning.
While the carrots roast, heat the turmeric and 2 tablespoons of olive oil in a small skillet over medium heat, swirling the pan for about 2 minutes until fragrant. Remove from heat.
In a small bowl, whisk together the lemon juice, the remaining garlic, and the remaining 1/4 cup of yogurt. Stir in the warm turmeric oil, then season with salt and black pepper to taste.
Transfer the roasted carrots to a serving platter, drizzle generously with the turmeric-yogurt sauce, and garnish with fresh lime wedges.
54
g160
g30
g
Indian