This flavorful curry yogurt sauce consists of only 6 simple ingredients. It combines some tangy flavors from the yogurt and lemon with warm curry flavors from the curry powder.
Making this curry yogurt dip is super quick and easy. I love it drizzled over roasted veggies (such as Roasted Cauliflower or Roasted Green Beans) or stirred into bowls as a salad dressing.
It's also perfect for serving it as a dip on veggie platters (like my Vegetarian Charcuterie Board or this Falafel Plate) or alongside some crackers or veggie sticks.
Ingredients & substitution notes
- Greek yogurt: I opted for full fat plain Greek yogurt to end up with a creamy dip. You can also use dairy-free yogurt if you want to keep this recipe dairy-free or vegan.
- Fresh lemon juice: Adds some refreshing and zesty flavors. Can be replace with lime juice in this recipe.
- Curry powder: I used mild curry powder but feel free to use a spicy one.
- White onion & garlic: gets roasted in oven to bring out the flavors even more. Can be replaced with red onion but this will also change the color of the dip.
- Sour cream or mayo is optional but will turn this into an even creamier, thicker sauce.
See recipe card for quantities.
Step-by-step instructions: curry yogurt sauce
Step 1: Peel the onion and cut it into wedges. Then place the onion together with the garlic cloves onto a baking sheet lined with parchment paper. Roast for 20 minutes or until onion is soft.
Step 2: Remove the skin from the garlic cloves and place them together with all of the other ingredients to a small food processor. Blend until smooth.
Recipe tips
- Choose the right yogurt: I recommend using plain, unsweetened Greek yogurt. Feel free to use a dairy-free alternative.
- Adjust Curry Powder: Curry powders can vary in intensity. Start with a small amount, taste, and add more if needed.
- Taste and Adjust: Always taste your sauce before serving and adjust the seasoning as needed.
More sauces and dips
Looking for other recipes like this? Try these:
📖 Recipe
Curry Yogurt Sauce
Equipment
- 1 baking sheet with parchment paper
- 1 small food processor or blender
Ingredients
- ½ white onion *peeled, cut into wedges
- 2 garlic cloves
- 1 cup (215 g) plain full fat yogurt
- 1 tablespoon fresh lemon juice (or lime juice) ~half a lemon
- 1 teaspoon curry powder
- salt to taste
- 2 tablespoon mayo or sour cream *optional
Instructions
- Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
- Place onion and garlic (with skin on) onto the baking sheet. Bake for 20 minutes or until onion is soft and slightly caramelized.½ white onion, 2 garlic cloves
- Let onion and garlic cool slightly. Then remove the skin from the garlic and add it together with all the other ingredients to a small food processor or blender. Blend until smooth.1 cup plain full fat yogurt, 1 tablespoon fresh lemon juice (or lime juice), 1 teaspoon curry powder, salt to taste
- Taste and adjust seasonings.
Video
Notes
- Choose the right yogurt: I recommend using plain, unsweetened Greek yogurt. Feel free to use a dairy-free alternative.
- No oven, no problem: You could also chop the onion and garlic and fry it in a pan with some oil until onion is translucent.
- Sweeter: If the yogurt sauce is too tart for your liking, you could ad 1 teaspoon of maple syrup to balance out the flavors.
- Store in an airtight container in the fridge for up to 4 days.
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