Go Back Email Link
–+ servings
Grilled Curried Carrots in a bowl with a serving spoon

Curried Carrots with Tandoori Sauce Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
We're dressing up the humble carrot with these curried carrots in tandoori sauce! Tender grilled carrots are tossed in a creamy spiced yogurt sauce with slivered almonds, raisins, and cilantro. It's an easy and super flavorful side dish and it's ready in just 40 minutes!

Ingredients

Tandoori Sauce

  • ¼ cup yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons honey, or sugar
  • 1 teaspoon finely grated ginger
  • ¼ teaspoon EACH: coriander, sweet paprika, and salt
  • ⅛ teaspoon EACH: cumin, turmeric, curry powder, and chili powder
  • 1 clove garlic, very finely minced

Grilled Carrots

Instructions 

  • Preheat your grill to medium heat and oil the grill. (See notes for making this recipe in a pan.) Mix all the tandoori sauce ingredients together in a large bowl then set it aside on your counter while you prep the rest of the recipe.
    ¼ cup yogurt, 2 tablespoons lemon juice, 2 tablespoons honey, 1 teaspoon finely grated ginger, ¼ teaspoon EACH: coriander, sweet paprika, and salt, ⅛ teaspoon EACH: cumin, turmeric, curry powder, and chili powder, 1 clove garlic
    image for recipe instruction
  • Cut the carrots so they are about 2 ½ inches long and ¾ inch thick and toss them with oil. Grill the carrots for 10 minutes, or until they are crisp-tender and have several grill marks on them.
    1 lb carrots, 1 tablespoon cooking oil
    image for recipe instruction
  • Place grilled carrots into the bowl with the tandoori sauce then add the almonds, raisins, and cilantro. Mix well then serve right away.
    ¼ cup slivered almonds, ¼ cup raisins, 2 tablespoons chopped cilantro
    image for recipe instruction

Notes

We like to make this recipe on our BBQ outside during the summer or on a grill pan during the winter months. You could also use an indoor grill. To make this in a pan, cook the carrots with a little oil over medium heat until they are crisp-tender. 
Serving: 1 serving = ¼ of the recipe, Calories: 188kcal, Carbohydrates: 30g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 2mg, Sodium: 235mg, Potassium: 531mg, Fiber: 5g, Sugar: 15g, Vitamin A: 18992IU, Vitamin C: 11mg, Calcium: 80mg, Iron: 1mg