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Curry Yoghurt Sauce

I've been making this forever. It's in my handwritten recipe book, so it's pre-computer! It is absolutely splendid on grilled veggies, like summer squashes, asparagus, and portobello mushrooms, and grilled chicken. It makes a fine dip for raw vegetables, and it's a lovely dressing for a cold rice salad. I love to make a rolled-up sandwich with any leftover grilled veggies, a little rice pilaf, and this sauce.


I've used all manner of fat free,light,and full fat yoghurt and sour cream in this and it's always good. Currently, I like Fage 0% yoghurt, which gives it enough body to be a nice dip.


Curry Yoghurt Sauce


1 cup plain yoghurt

1/2 cup sour cream

1 Tbsp. white wine vinegar

2 Tbsp. chopped cilantro

1 clove crushed garlic

1.5 tsp. curry powder

1 tsp. dijon mustard

a teensy bit of cayenne pepper*

1 tsp. honey


Mix until smooth.


*Put as much or as little cayenne as you like. I use just a smidge so I can feel just a bit of heat.


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Taken on May 8, 2010