Slowly-roasted Carrots with Quinoa, Kale, Vadouvan Curry Oil & Yogurt

This dish contains many items that can be prepared ahead of time and simply assembled the day of your dinner. Carrots are wonderful to eat this time of year because they have been “over wintered”. This means they’re super sweet and pair wonderfully with the assertive flavors of vadouvan curry oil and the creaminess of Ronnybrook Farms Yogurt.  Kale chips help round out the carrots as an appetizer.

Slowly-roasted Carrots

Toss lovely carrots from your local farmers market in the vadouvan curry oil. My suggestion is to make the curry oil on Day 1. On Day 2, roast the carrots. They’ll keep for several days in the refrigerator, so you can wait to up to three or four days to complete the rest of the dish. This recipe is great for going at your own pace when you only have so much time in a day to devote to cooking.

Day 1: Make Vadouvan Curry Oil

Prep Time: 5 minutes

Cook Time: 20 minutes


  • ⅔ cup grapeseed oil or vegetable oil
  • 7 garlic cloves, thinly sliced
  • 3 teaspoons vadouvan powder

Step by Step

  1. Bring garlic and oil to 160F degrees over medium heat
  2. Remove pan from the heat and add the vadouvan. Allow to steep for 20 minutes
  3. Use right away, or store in an air-tight container for up to one week

Day 2: Roast the Carrots

Prep Time: 20 minutes

Cook Time: 40 to 50 minutes, depending on carrot size

Preheat Oven: 400 degrees


  • 24 small carrots, washed and unpeeled
  • Vadouvan curry oil (recipe above)
  • ¾ cup olive oil
  • Table salt, to taste
  • Flaky sea salt

Step by Step

  1. Preheat oven to 400F degrees
  2. Toss the carrots in olive oil and table salt
  3. Place carrots on a baking sheet
  4. Roast until tender, about 40 to 50 minutes, depending on carrot size
  5. Once tender, toss with the vadouvan curry oil and flaky sea salt
  6. Enjoy now, or allow to cool and enjoy later

Day 3: Making the Lemon Yogurt Sauce

Prep Time: Less than 10 minutes


  • ¼ cup lemon juice
  • ¼ cup lemon zest
  • ¼ cup olive oil
  • 1 cup Ronnybrook Farms Yogurt (or any local yogurt will do)
  • Salt, to taste

Step by Step

  1. In a mixing bowl, whisk to combine all the ingredients
  2. Enjoy!

Day 4: Preparing the Quinoa

Cook Time: 10 to 15 minutes


  • 1 cup quinoa
  • 2 cups water
  • Salt, to taste

Step by Step

  1. Bring water to a boil in a small sauce pot
  2. Season the water with salt
  3. Add the quinoa and turn heat to medium low
  4. Simmer quinoa for 10 to 15 minutes, until it begins to burst open and is tender
  5. Strain the quinoa and spread on a baking sheet to cool
  6. Store in an air-tight container

Day 5: Make Kale Chips & Assemble the Dish

Kale Chips

Farm2ChefsTable Tip: Wait until the day of your event to do this step to ensure the kale chips stay crispy and crunchy.

Prep Time: 10 minutes

Cook Time: 10 to 15 minutes

Preheat Oven: 375 degrees


  • 8 Lacinato kale leaves (although any kale from the farmers market will work well)
  • 3 teaspoons olive oil
  • Salt, to taste

Step by Step

  1. Preheat oven to 375F degrees
  2. Remove stalks and ribs from the kale
  3. Toss kale with oil and salt
  4. Spread on a baking sheet in an even layer and bake for 10 to 15 minutes until the kale is crispy

Assemble the Dish

Now you are ready to join all the components of the dish together, serve and enjoy!