Preheat oven to 425°. Mix vadouvan, half of garlic, 1/4 cup yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25-30 minutes.
Meanwhile, heat turmeric and remaining 2 tablespoons oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
Whisk lemon juice, remaining garlic, and remaining yogurt in a small bowl; season with salt and pepper.
Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.
"A vegetable-based "bagel" that is naturally gluten-free! *"
Using a spiralizer to make spaghetti-like potato noodles. (Very reminiscent of potato latkes, or pancakes.)
"A vegetable-based "bagel" that is naturally gluten-free! *"
Using a spiralizer to make spaghetti-like potato noodles. (Very reminiscent of potato latkes, or pancakes.)
Heat a large skillet over medium heat and coat with cooking spray, or olive oil. When water flicked onto the skillet sizzles, add the potato noodles and season with salt and pepper. Cover and cook, tossing occasionally, for 5 to 7 minutes or until the potatoes are golden brown. Transfer to a large bowl and allow to cool for 2 minutes.
Stir in the eggs and bagel mix. Toss until the potato noodles are evenly coated. Fill four 6-ounce ramekins halfway with the potato noodles. Cover each with a piece of wax paper, pressing it firmly down onto the potato noodles to compress them. Refrigerate for at least 15 minutes to set.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. When the oil is shimmering, add the buns two at a time, flipping each out of its ramekin into the skillet and patting the bottom until the bun falls out. Cook for 3 minutes or until set, being sure to push in any stray noodles. Carefully flip and cook another 2 to 3 minutes or until the buns are completely set and browned on both sides. Repeat with the other ramekins, adding the remaining tablespoon of oil as needed.
Serve the bagel buns with the spreads and toppings of your choice.
Recipe Notes
Note: These sounds very much like potato latkes, or pancakes.
In a small skillet, toast the cumin seeds over medium heat until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and lightly crush. (Alternatively: Place the toasted seeds on a cutting board and use the bottom of a skillet to lightly crush them.)
In a small bowl, combine the crushed cumin seeds, yogurt, water, sugar and salt. Makes 1¼ cups of sauce.
