Curry Dressing or Dip

Five ingredients and a blender. That’s all it takes for this curry yogurt dip that doubles as a salad dressing. Low-fat yogurt, curry powder, ground ginger, salt, and a dash of cayenne get blended smooth and chilled for an hour so the spices have time to bloom in the cool, tangy base.

The chilling step isn’t optional. Raw curry powder tastes dusty and sharp straight out of the jar. After an hour in the fridge, the yogurt mellows it out and the ginger and cayenne round into a warm, gentle heat.

This works on multiple levels. Drizzle it over chicken salad, spoon it alongside grilled fish, or set it out as a dip with crudites. The yogurt base keeps it light enough that it won’t weigh anything down.

Kitchen Tips

• Use a good quality curry powder since it’s the dominant flavor. Cheap blends taste flat
• Blend until completely smooth. Any curry powder lumps will hit you with concentrated spice in one bite
• Taste after chilling and adjust the cayenne. The heat develops as it sits
• Keeps well in the fridge for 3 to 4 days in a sealed container

Variations

• Add a squeeze of fresh lime juice for brightness
• Stir in a tablespoon of mango chutney for a sweeter, chunkier dip
• Use Greek yogurt instead of low-fat for a thicker consistency that clings better as a dressing