Curry Vinaigrette Curry Vinaigrette

Photography, © Foodivine studio

  • Credits : Canadian Living Magazine: July/August 2022



In bowl, whisk together 1/4 cup tahini, 3 tbsp warm water, juice of 1/2 lemon, 2 tsp liquid honey, 1 tsp each grated fresh ginger and curry powder, and 1 clove garlic, finely chopped, until well blended (if necessary, add 1 tbsp lukewarm water
to obtain desired consistency). Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 1/2 cup.

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Dressings & Sauces

Curry Vinaigrette