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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.

Source: Martha Stewart Living, March 2009



Cook's Notes

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

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How would you rate this recipe?
  • 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
      Wow, for some reason the word you would use to define herbs and (fill in the blanks) is being censored??? So folks, realize instead of adding fenneland coriander, and so on, I use a curry paste.
    • cdj383
      19 MAR, 2017
      Bad spell check... instead of powdered [filtered]es...

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