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 cupyogurt
2tablespoonslemon juice
2tablespoonshoney, or sugar
1teaspoonfinely grated ginger
¼ teaspoonEACH: coriander, sweet paprika, and salt
⅛ teaspoonEACH: cumin, turmeric, curry powder, and chili powder
1clovegarlic, very finely minced
Grilled Carrots
1lbcarrots
1tablespooncooking oil
¼cupslivered almonds
¼cupraisins
2tablespoonschopped cilantro
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
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
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
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.