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Introduction
The origins of this delightful yogurt curry dip can be traced back to the vibrant culinary traditions of South Asia, where yogurt and curry spices are staples in many households. This dish is a seamless blend of cultures, combining the cooling properties of yogurt with the heat and aroma of curry, creating a harmonious flavor experience. Traditionally served as an accompaniment to naan or pita bread, this dip has evolved into a versatile condiment that can be enjoyed with a variety of vegetables, chips, or even as a flavorful spread on sandwiches.
Ingredients
• 1 cup (240g) plain Greek yogurt
• 1/4 cup (60ml) extra-virgin olive oil
• 2 tablespoons (30ml) fresh lemon juice
• 1 teaspoon (5g) curry powder
• 1/2 teaspoon (3g) ground cumin
• 1/4 teaspoon (1.5g) ground coriander
• 1/4 teaspoon (1.5g) ground turmeric
• 1/4 teaspoon (1.5g) cayenne pepper (or to taste)
• 1/2 teaspoon (3g) fine sea salt
• 2 tablespoons (30g) finely chopped fresh cilantro
• 2 cloves garlic, minced
Step 1:
In a mixing bowl, combine the Greek yogurt, olive oil, lemon juice, curry powder, cumin, coriander, turmeric, cayenne pepper, and salt. Whisk until well combined and the spices are fully incorporated.
Step 2:
Finely chop the fresh cilantro and mince the garlic cloves. Add them to the yogurt mixture and stir to combine.
Step 3:
Taste the dip and adjust the seasoning if needed, adding more lemon juice, salt, or cayenne pepper to your desired taste.
Step 4:
Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Q: Can I make this dip ahead of time?
A: Yes, you can make this dip up to 2-3 days in advance. It will allow the flavors to meld together even more. Just cover and refrigerate until ready to serve.
Q: Can I use regular plain yogurt instead of Greek yogurt?
A: Regular plain yogurt can be used, but the dip may not be as thick and creamy. To thicken it, you can strain the yogurt through a cheesecloth for a few hours to remove excess moisture.
Q: Is this dip spicy?
A: The amount of cayenne pepper in the recipe provides a mild to moderate level of heat. However, you can adjust the quantity of cayenne pepper to suit your desired level of spiciness.
• For a thicker dip, use strained Greek yogurt or drain regular yogurt through a cheesecloth for a few hours.
• Adjust the amount of cayenne pepper to your desired level of heat.
• Substitute cilantro with fresh parsley or mint if preferred.
• For a vegan version, use a dairy-free yogurt alternative.
• This dip is vegetarian, gluten-free, and can be made nut-free.
Serve the yogurt curry dip chilled or at room temperature with fresh vegetables, pita bread, or your favorite dippers.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
This recipe comes together quickly, but chilling the dip before serving allows the flavors to meld together.
- Use high-quality Greek yogurt for a thicker, creamier texture.
- Adjust the amount of cayenne pepper to your desired level of heat.
- Fresh herbs like cilantro, parsley, or mint add a bright, fresh flavor.
For a vegan version, substitute the Greek yogurt with a dairy-free yogurt alternative. You can also add finely chopped cucumber or roasted bell peppers for a different twist.
This dip pairs well with fresh vegetables, pita bread, naan, or crispy flatbread. It also makes a great sandwich spread or topping for grilled meats or fish.
This recipe can be enjoyed year-round, but it's particularly refreshing in the warm spring and summer months.
This recipe is vegetarian, gluten-free, and can be made nut-free. It may contain dairy (Greek yogurt) unless a dairy-free yogurt alternative is used.
