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  • Recipes

  • Barbecued Carrots with Curried Brown Butter and Lime Yoghurt

Barbecued Carrots with Curried Brown Butter and Lime Yoghurt

Barbecued Carrots with Curried Brown Butter and Lime Yoghurt

By OcadoLifePublished on 28 May 2024A zippy side for barbecues and beyond, these Barbecued Carrots with Curried Brown Butter and Lime Yoghurt are the brainchild of Helen Graves, food writer and author of BBQ Days, BBQ Nights. “Beer-pickled sultanas and curried butter turn this into a real feast. It’s easy to adapt for vegan guests too – just swap the yoghurt and butter for plant-based alternatives.” You can also oven-roast the carrots if you prefer. For another super side from Helen, try her Fennel and Jalapeño Coleslaw.
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Time and servings

30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time

Ingredients

  • 125ml bitter
  • 70ml white wine vinegar
  • 25g caster sugar
  • 2 allspice berries
  • 1 bay leaf
  • ½ tsp sea salt
  • 50g sultanas
  • 1kg carrots, peeled and halved lengthways
  • 200g yoghurt
  • 1 lime, zested, ½ juiced
  • 2 tbsp (approx.) olive oil
  • 100g unsalted butter
  • 2 tbsp mild curry powder
  • 1 small handful coriander sprigs

Method

  • Step 1

    For the sultanas, combine the bitter, vinegar, sugar, allspice berries, bay leaf and salt in a saucepan and bring to the boil. Put the sultanas in a heatproof bowl, pour over the liquid and soak for 20 mins until plump and juicy; drain.

  • Step 2

    Meanwhile, light a barbecue for indirect cooking with the coals banked to one side.

  • Step 3

    Parboil the carrots in a pan of boiling salted water for 3 mins, then drain and leave to steam dry.

  • Step 4

    Combine the yoghurt, lime zest and juice with a pinch of salt.

  • Step 5

    Toss the carrots in the oil, then grill directly over the coals for 15 mins, turning, until softened and charred. If some cook faster, keep them warm on the cooler side of the grill.

  • Step 6

    Melt the butter in a pan; bubble until dark and nutty. Stir in the curry powder, cook for 30 secs, then remove from the heat to cool a little.

  • Step 7

    Spread the yoghurt over a platter and arrange the carrots on top. Drizzle over the butter, scatter with the sultanas and coriander, and serve. Leftovers will keep for a day or two, covered and chilled.