"Tandoori" Carrots with Vadouvan Spice and Yogurt
['2 tablespoons vadouvan', '2 garlic cloves, finely grated, divided', '1/2 cup plain whole-milk Greek yogurt, divided', '5 tablespoons olive oil, divided', 'Kosher salt, freshly ground pepper', 'freshly ground pepper', '1 pound small carrots, tops trimmed, scrubbed', '1/4 teaspoon ground turmeric', '2 tablespoons fresh lemon juice', 'Very coarsely chopped cilantro leaves with tender stems and lemon wedges (for serving)']
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 . cup 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.
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