Vindaloo Curry Spiced Carrots

• 2 tablespoons spice Vindaloo Curry, original recipe calls for Vadouvan
• 3 garlic cloves - finely minced, original recipe calls for 2
• 1/2 cup plain yogurt Greek, - divided
• 5 tablespoons olive oil good, - divided
• kosher salt
• freshly ground pepper
• 1 bunch carrots small fresh, - tops trimmed and carrots scrubbed, do not use your peeler.
• 1/4 teaspoon tumeric
• 2 tablespoons fresh lemon juice about 1 lemon.
• chopped cilantro or parsley for garnish.
• lime wedges for garnish

1. preheat oven to 425.
2. Mix Vindaloo Curry, half of the garlic, 1/4 cup yogurt and 3 tbs of olive oil in a large bowl until smooth. Season with salt and pepper to taste. You can dip the carrots and twirl them around in the mix or you can use a barbque brush to pain the mix on (I used the brush).
3. Roast on a rimmed baking sheet in a single layer, turning twice during roasting. Charring in spots is desirable (and tastes WONDERFUL!) until done (25-30 minutes).
4. In a separate small skillet - heat turmeric, and 2 tbs of olive oil swirling the skillet until fragrant. (about 2 minutes). Remove from the heat.
5. whisk lemon juice, remaining garlic and 1/4 cup yogurt in a small bowl. Season with salt and pepper to taste (will be bright yellow).
6. Place carrots on a platter, drizzle with yogurt mix and serve with lime wedges.

spice, garlic, yogurt, olive oil, kosher salt, freshly ground pepper, carrots, tumeric, lemon juice, cilantro, lime wedges

Taken from www.yummly.com/recipe/Vindaloo-Curry-Spiced-Carrots-1675251 (may not work)