Curry Yogurt Sauce

Author: Katie

This curried yogurt sauce is easy to make and perfect for dipping, dressing, or drizzling over your favorite dishes.

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5 from 1 vote

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Prep Time: 5

Cook Time: 20

Total Time: 25

Course: Sauces

Cuisine: Indian-Inspired

Servings: 1 cup 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

You can find detailed step-by step-photos above the recipe card.

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.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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