Photo of Tandoori Carrots with Carrot Puree and Orange Yogurt by WW

Tandoori Carrots with Carrot Puree and Orange Yogurt

SmartPoints® value per serving
Total Time
1 hr 15 min
25 min
50 min
This recipe is inspired by a recipe in the ON VEGETABLES cookbook by Jeremy Fox.


uncooked carrot(s)

3 pound(s), peeled, divided (regular or rainbow variety)

fat free vegetable broth

1 cup(s), high quality store-bought (or water)

kosher salt

1½ tsp, divided (or to taste)

plain lowfat Greek yogurt

1 cup(s), 2%, divided

garlic clove(s)

4 medium clove(s), minced

minced ginger

1 Tbsp

curry powder

1 Tbsp

black pepper

½ tsp, freshly ground

crushed red pepper flakes

¼ tsp

ground cloves

1 pinch

orange zest

2 tsp, finely grated

fresh orange juice

1 Tbsp


¼ cup(s), and/or mint leaves coarsely chopped


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. Roughly chop ½ lb carrots; place in a medium pot with broth and 1/2 tsp salt. Bring to a boil over high heat; reduce heat to low, cover and simmer until carrots are very tender, about 20 minutes. Transfer mixture to a food processor or blender; puree until smooth. Season to taste with salt (optional); set aside.
  3. Meanwhile, halve remaining carrots lengthwise; set aside. Place 1/2 c yogurt in a large bowl with 1 tsp salt, garlic, ginger, curry powder, black pepper, red pepper flakes and cloves; whisk well to combine. Add reserved raw carrots to bowl; stir well to coat with yogurt mixture.
  4. Place yogurt-coated carrots on prepared pan in a single layer; roast carrots, stirring halfway through cooking, until lightly browned and tender when pierced with a paring knife, about 25-30 minutes.
  5. Just before serving, whisk orange zest and juice into remaining 1/2 c yogurt; season to taste with salt (optional).
  6. To serve, place carrot puree on a large serving platter; use a spoon to smear it evenly around center of platter. Top with roasted carrots; dollop yogurt mixture over top. Sprinkle with cilantro and/or mint; serve immediately.
  7. Serving size: 1/6 of roasted carrots, 4 Tbsp carrot puree, 4 tsp yogurt

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