Curry-Yogurt Dressing

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.


  • 1 teaspoon extra-virgin olive oil

  • 2 tablespoons minced ginger

  • 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


  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.

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