Curry Vinaigrette Recipes

SWEET CURRY VINAIGRETTE

Sweet Curry Vinaigrette image

This is a twist on vinaigrette, with some sweet & sour flavor. It is a crowd-pleaser, and I never tire of it, myself!

Provided by charuehill

Categories Salad Dressings

Time 5m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1 cup extra virgin olive oil
1/2 cup white wine vinegar
2 cloves garlic
10 -12 fresh mint leaves
2 tablespoons curry powder
1 lemon, juice of
1 teaspoon salt
1 teaspoon pepper
1/4 cup maple syrup

Steps:

This couldn't be simpler. Put the ingredients in a blender and blend on high for a good minute or so; the longer you blender, the lighter it becomes. Use right away, or store airtight in the fridge for a week.

Nutrition Facts : Calories 1175.7, Fat 109.2, SaturatedFat 15.1, Sodium 1182.3, Carbohydrate 52.6, Fiber 3.5, Sugar 25.3, Protein 4.7

EASY CHICKEN CURRY

Easy chicken curry image

This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt

Provided by Esther Clark

Categories Dinner, Main course

Time 50m

Number Of Ingredients 11

Ingredients

2 tbsp sunflower oil
1 onion, thinly sliced
2 garlic cloves, crushed
thumb-sized piece of ginger, grated
6 chicken thighs, boneless and skinless
3 tbsp medium spice paste (tikka works well)
400g can chopped tomatoes
100g Greek yogurt
1 small bunch of coriander, leaves chopped
50g ground almonds
naan breads or cooked basmati rice, to serve

Steps:

Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium

CURRY VINAIGRETTE

Curry Vinaigrette image

This dressing is great for Asian-inspired salads and has a bit of kick from the jalapeños. If your curry powder or paste has heat, consider that in the total heat output. Or input, as the case may be. ;) I roasted my jalapeño and removed everything too hot from it and the dressing came out really nice. Recipe courtesy of The Curry Book by Nancy McDermott.

Provided by Sandi From CA

Categories Salad Dressings

Time 5m

Yield 3/4 cup, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons minced shallots
1 jalapeno pepper, seeded and minced (about 1 tablespoon)
1 teaspoon minced garlic
1 tablespoon curry powder (I love Patak's Mild Curry Paste, but you can make your own, too.) or 1 tablespoon mild indian-style curry paste (I love Patak's Mild Curry Paste, but you can make your own, too.)
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

Combine all ingredients and whisk until fairly smooth and well combined. Transfer to an airtight jar and refrigerate for up to 2 weeks. Use chilled or at room temperature.

Nutrition Facts : Calories 175.2, Fat 18.2, SaturatedFat 2.5, Sodium 196.1, Carbohydrate 3.8, Fiber 0.5, Sugar 2.3, Protein 0.3

CURRY VINAIGRETTE

Curry Vinaigrette image

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

Provided by PalatablePastime

Categories Salad Dressings

Time 10m

Yield 3/4 cup

Number Of Ingredients 9

Ingredients

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons minced shallots
1 serrano peppers or 1 jalapeno chile, seeded and minced
2 cloves garlic, minced
1 tablespoon curry powder (mild or hot, your choice)
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Whisk together all ingredients.
May store in an airtight jar, refrigerated, up to 2 weeks.
Use on salads, vegetables, potatoes, etc.

Nutrition Facts : Calories 1405.1, Fat 145.3, SaturatedFat 20.1, Sodium 1570.4, Carbohydrate 30.9, Fiber 3.4, Sugar 18.4, Protein 2.5

CURRY VINAIGRETTE

Curry Vinaigrette image

A dressing from Deborah Madison's Vegetairan Cooking for Everyone. According to Deborah, this dressing goes well with beets, asparagus, broccoli, cauliflower, and grain-salads.

Provided by I Cook Therefore I

Categories Salad Dressings

Time 10m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 garlic clove, pressed
salt
2 tablespoons mayonnaise or 2 tablespoons sour cream
2 teaspoons curry powder
1 1/2 tablespoons lemon juice
5 tablespoons light olive oil
2 tablespoons cilantro, finely chopped

Steps:

Combine the garlic, salt, yogurt, and curry in a small bowl.
Stir in the lemon juice.
Whisk in the oil.
Let stand for 15 minutes.
Stir in the cilantro just before serving.

Nutrition Facts : Calories 159.6, Fat 17.3, SaturatedFat 2.5, Cholesterol 1, Sodium 4.7, Carbohydrate 1.7, Fiber 0.4, Sugar 0.5, Protein 0.5

CURRY VINAIGRETTE DRESSING

Curry Vinaigrette Dressing image

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

Ingredients

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

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

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