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Roasted Carrots with Yogurt Curry Drizzle
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Roasted Carrots with Yogurt Curry Drizzle: A Delicious Side

This Roasted Carrots with Yogurt Curry Drizzle Recipe offers a delightful twist on a classic vegetable side dish
Course Side Dish
Cuisine Indian
Keyword carrots, Curry, roasted carrots with yogurt sauce, Vegetarian, yogurt
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Equipment

  • 1 Oven

Ingredients

  • 6-8 Large carrots
  • 1/2 tbsp Garlic
  • 1/2 tbsp Garam masala
  • 1 Suhki's Coconut Curry Sauce
  • 1 oz  Pomegranate seeds
  • 1 cup Plain Greek yogurt
  • 1 oz Pumpkin seeds
  • Non-stick spray or olive oil

Instructions

  • Preheat oven to 425F.
  • Peel and cut carrot ends.
  • Prepare a baking sheet with aluminum foil or parchment paper. Lay out carrots with at least one inch between them.
  • Spray with nonstick spray to cover all sides of carrots. Sprinkle garlic and garam masala on top. Finish with sea salt. Lightly shake the pan so all sides of the carrots are evenly coated.
  • Place carrots in the oven for 30-35 min, rolling them over halfway through. When done, remove from oven and let cool 5 min.
  • While carrots are cooking, combine Sukhi's Coconut Curry sauce, Greek yogurt, and water and mix until smooth. Set aside.
  • When carrots are done, plate and drizzle with curry yogurt sauce.
  • Sprinkle pomegranate seeds and pumpkin seeds on top.
  • Serve and enjoy!