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Curried Yogurt Topped with Baked Carrots, Almonds, and Pomegranate

Roasted Carrots with Curried Yogurt (5 Ingredients)

Roasted Carrots with Curried Yogurt is a simple side-dish that only requires 5 ingredients. Pair it with your protein of choice for easy weeknight cooking.
Course Side Dish, Vegetarian
Cuisine American, Indian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6


  • 1/4 cup sliced almonds
  • 2 bunches of carrots leafy greens attached
  • 1 Tbsp. extra-virgin olive oil plus more for drizzling overtop
  • 3/4 tsp. kosher salt divided
  • 1/2 tsp. freshly ground black pepper divided
  • 2/3 cup plain whole-milk Greek yogurt
  • 1 1/2 tsp. curry powder
  • Optional: pomegranate arils for garnish


  • Preheat oven to 350°F. Spread almonds in a single layer on cookie sheet, and bake until golden, shaking pan occasionally, about 5 minutes. Increase oven temperature to 425°F.
  • Trim leafy greens from carrots, rinse, and set aside. Place carrots on a rimmed baking sheet and toss with oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Roast, tossing occasionally, until golden and tender, about 30 minutes.
  • While carrots roast, mix curry powder and remaining 1/4 tsp. salt and pepper into yogurt. Spread yogurt on a serving platter or plate.
  • Arrange roasted carrots over yogurt and top with toasted almonds and a few leafy greens as garnish. If desired, sprinkle pomegranate arils overtop, and finish with a drizzle of olive oil.