Select Page

This thick golden dressing is delicious with beets, asparagus, broccoli, and cauliflower.  It’s also great with grain-based salads, especially those made with rice or quinoa.  Let it stand for 15 minutes for the full flavor to develop.

Curry Vinaigrette


  • 1 garlic clove
  • Salt
  • 2 Tablespoons full fat yogurt
  • 2 teaspoons curry powder
  • 1 1/2 Tablespoons fresh lemon juice
  • 5 Tablespoons light olive oil or sunflower oil
  • 2 Tablespoons finely chopped cilantro (koriander)


  1. Pound the garlic and salt into a paste with a mortar and pestle, or put the garlic through a press.
  2. Combine garlic and salt with yogurt and curry in a small bowl.
  3. Stir in the lemon juice.
  4. Whisk in the oil.
  5. Let stand for 15 minutes.
  6. Stir in cilantro (koriander).
  7. Taste for tartness and salt and add lemon juice or salt if needed.