New This Month

Curry-Yogurt Dressing


Yogurt thickens this vibrant dressing and tempers its spices. Making your own spice blend yields the best flavor. But in a pinch, substitute 2 teaspoons store-bought curry powder.

  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, March 2009


  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons minced ginger
  • 1/3 cup chopped onion
  • 2 large garlic cloves, minced (2 1/2 teaspoons)
  • 1/4 teaspoon whole cumin seeds
  • 1/4 teaspoon whole coriander seeds
  • 1/4 teaspoon whole fennel seeds
  • 1/4 teaspoon yellow mustard seeds
  • 1 whole allspice berry
  • 1 teaspoon turmeric
  • 1 1/2 cups low-fat plain yogurt
  • 3/4 teaspoon coarse salt
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon sugar


  1. Heat oil in a medium skillet over medium heat. Add ginger, onion, and garlic, and cook, stirring often, until softened and beginning to turn translucent, about 9 minutes.

  2. Meanwhile, process cumin, coriander, fennel seeds, mustard seeds, and allspice in a spice grinder until finely ground. Place in a food processor, and add onion mixture, turmeric, yogurt, salt, lemon juice, and sugar; process until smooth.

Cook's Notes

Serve immediately, or refrigerate, covered, for up to 2 days.

Reviews Add a comment

  • cdj383
    19 MAR, 2017
    I'm not sure why the low rankings on this.....that said, I make it a little different. In my house we love this dressing for dipping fresh crudités. But instead of adding powdered [filtered]es I start with a good, quality curry paste. It's quicker and tastes so much better.
    • cdj383
      19 MAR, 2017
      Bad spell check... instead of powdered [filtered]es...