Curry Dressing Recipes

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CURRY VINAIGRETTE DRESSING

Curry fusion vinaigrette. Regarding the curry powder, I mix my own; however, you can use an Eastern-Indian curry mix. I go to a local spice store, The Spice House, they have different selections on their website.

Provided by tothelandofnod

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 8h10m

Yield 32

Number Of Ingredients 7



Curry Vinaigrette Dressing image

Steps:

  • Stir curry powder into olive oil in a bowl until fully dissolved. Add balsamic vinegar, onion, brown sugar, garlic, and salt; stir until evenly mixed. Refrigerate for flavors to blend, 8 hours to overnight.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 2.6 g, Fat 14.1 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 74.7 mg, Sugar 2.1 g

2 tablespoons curry powder (Maharaja-style)
2 cups extra-virgin olive oil
⅔ cup balsamic vinegar, or more to taste
¼ onion, finely chopped
3 tablespoons brown sugar
5 cloves garlic, pressed
1 teaspoon salt

HARVEST SALAD WITH LIME-CURRY DRESSING

A friend gave me this salad recipe to help me impress my new husband who loves citrus. We serve the dressing over greens we harvest from our garden-the lime and curry make a fantastic pairing. -Rachel Muilenburg, Prineville, Oregon

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings (1-1/3 cups each).

Number Of Ingredients 13



Harvest Salad with Lime-Curry Dressing image

Steps:

  • In a small bowl, whisk the first six ingredients until blended. Refrigerate, covered, at least 1 hour to allow flavors to blend., In a large bowl, combine remaining ingredients. Pour dressing over salad and toss to coat; serve immediately.

Nutrition Facts : Calories 162 calories, Fat 11g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 66mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.

1/2 cup plain yogurt
1/2 cup mayonnaise
3 tablespoons lime juice
2 tablespoons honey
1-1/2 teaspoons grated lime zest
1-1/2 teaspoons curry powder
1 bunch romaine lettuce, torn (about 15 cups)
1 bunch red leaf lettuce, torn (about 12 cups)
2 celery ribs, diagonally sliced
1 large apple, cut into 1/2-inch pieces
1 medium pear, cut into 1/2-inch pieces
3/4 cup raisins
1/2 cup chopped pecans, toasted

SPINACH SALAD WITH CURRY DRESSING

This lively salad is packed with brain boosters! Straight from our Test Kitchen, the spinach leaves and colorful fruits are topped with crunchy pecans and a curry dressing.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13



Spinach Salad with Curry Dressing image

Steps:

  • On two salad plates, arrange the spinach, orange segments, onion and blueberries. Sprinkle with pecans. In a small bowl, whisk the dressing ingredients. Drizzle over salads.

Nutrition Facts : Calories 210 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

3 cups fresh baby spinach
3/4 cup orange segments
1/2 small onion, thinly sliced
1/3 cup fresh blueberries
2 tablespoons chopped pecans, toasted
DRESSING:
1 tablespoon canola oil
1 tablespoon rice vinegar
1 tablespoon balsamic vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
Dash salt

CURRY DRESSING

Serve this delicious dressing on a salad or on hot broccoli, cauliflower, asparagus, etc. It would even be a good dip for crudites or seafood.

Provided by Geema

Categories     Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7



Curry Dressing image

Steps:

  • Process all ingredients in a food processor or blender until smooth, stopping to scrape down sides.

Nutrition Facts : Calories 127.4, Fat 9.9, SaturatedFat 1.4, Cholesterol 7.6, Sodium 261.2, Carbohydrate 10.3, Fiber 0.2, Sugar 4.8, Protein 0.4

3/4 cup mayonnaise
1/3 cup citrus juice
1 tablespoon honey
2 teaspoons curry powder
2 drops hot sauce
1/8 teaspoon salt
1/8 teaspoon pepper

CURRIED CHICKEN SALAD

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11



Curried Chicken Salad image

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
  • For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
  • Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

QUINOA-AND-APPLE SALAD WITH CURRY DRESSING

As a side dish for supper or a main course for lunch, this salad gets its fresh taste and pretty color from curry powder and mint.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12



Quinoa-and-Apple Salad with Curry Dressing image

Steps:

  • Preheat oven to 375 degrees. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.
  • Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
  • Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.

Nutrition Facts : Calories 304 g, Fat 14 g, Fiber 5 g, Protein 8 g, Sodium 154 g

1/4 cup raw whole almonds
1 cup white quinoa
1 teaspoon honey
1 tablespoon finely chopped shallot
1 teaspoon curry powder
1/4 teaspoon coarse salt
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons dried currants
1 small McIntosh apple, cut into 1/8-inch-thick wedges
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

WARM CURRY DRESSING

Provided by Pierre Franey

Categories     condiments, salads and dressings

Time 15m

Yield About 1 cup

Number Of Ingredients 7



Warm Curry Dressing image

Steps:

  • Place the mustard, curry powder, vinegar and scallions in a saucepan. Blend well over low heat with a wire whisk. Add the oil, blending well. Remove from the heat and add salt, pepper and basil. Keep warm.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 44 milligrams, Sugar 1 gram, TransFat 0 grams

2 teaspoons Dijon-style
1 teaspoon curry powder
2 tablespoons Balsamic vinegar
1/4 cup chopped scallions
1/3 cup olive or vegetable oil
Salt and freshly ground pepper to taste
1/4 cup coarsely chopped fresh basil or chervil

CURRY-YOGURT DRESSING

Yogurt thickens this vibrant dressing and tempers its spices. Making your own spice blend yields the best flavor. But in a pinch, substitute 2 teaspoons store-bought curry powder.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 14



Curry-Yogurt Dressing image

Steps:

  • Heat oil in a medium skillet over medium heat. Add ginger, onion, and garlic, and cook, stirring often, until softened and beginning to turn translucent, about 9 minutes.
  • Meanwhile, process cumin, coriander, fennel seeds, mustard seeds, and allspice in a spice grinder until finely ground. Place in a food processor, and add onion mixture, turmeric, yogurt, salt, lemon juice, and sugar; process until smooth.

Nutrition Facts : Calories 30 g, Cholesterol 3 g, Protein 2 g, Sodium 92 g

1 teaspoon extra-virgin olive oil
2 tablespoons minced ginger
1/3 cup chopped onion
2 large garlic cloves, minced (2 1/2 teaspoons)
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole coriander seeds
1/4 teaspoon whole fennel seeds
1/4 teaspoon yellow mustard seeds
1 whole allspice berry
1 teaspoon turmeric
1 1/2 cups low-fat plain yogurt
3/4 teaspoon coarse salt
2 teaspoons fresh lemon juice
1 teaspoon sugar

CURRY DRESSING

Make and share this Curry Dressing recipe from Food.com.

Provided by drskyles1

Categories     Hawaiian

Time 30m

Yield 20 salads, 20 serving(s)

Number Of Ingredients 11



Curry Dressing image

Steps:

  • Add:.
  • mayo.spices.and honey.
  • blend well --.
  • *use as dressing on macaroni and curry chicken salad.

Nutrition Facts : Calories 432.8, Fat 31.9, SaturatedFat 4.7, Cholesterol 24.4, Sodium 671.5, Carbohydrate 39.1, Fiber 1.2, Sugar 20.1, Protein 1.4

1/2 cup curry powder
1 tablespoon cumin powder
1 tablespoon turmeric powder
1 tablespoon cardamom powder
1 tablespoon coriander powder
1 tablespoon turmeric powder
1 tablespoon ginger powder
1 cup honey
8 cups mayonnaise
1 teaspoon cayenne pepper
1 teaspoon white pepper

CURRY DRESSING

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 8



Curry Dressing image

Steps:

  • In a small bowl, whisk together all ingredients until well combined. Chill until ready to serve.

5 tablespoons mayonnaise
2 tablespoons finely chopped parsley
1 teaspoon curry powder
1 teaspoon honey mustard
1/2 teaspoon red wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh ginger

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