Food & Cooking Recipes Lunch Recipes Curry-Yogurt Dressing 2.5 (12) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes 1 1/2 cups 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. Ingredients 1 teaspoon extra-virgin olive oil 2 tablespoons minced ginger ⅓ cup chopped onion 2 large garlic cloves, minced (2 ½ teaspoons) ¼ teaspoon whole cumin seeds ¼ teaspoon whole coriander seeds ¼ teaspoon whole fennel seeds ¼ teaspoon yellow mustard seeds 1 whole allspice berry 1 teaspoon turmeric 1 ½ cups low-fat plain yogurt ¾ teaspoon coarse salt 2 teaspoons fresh lemon juice 1 teaspoon sugar Directions 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. 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. Print