Best Lemony Curried Yogurt Cucumber And Ginger Dressing Recipes

CURRIED YOGURT DRESSING

Steps:

• Whisk together all ingredients until combined.
• Serve chilled.
• Serve on salads, vegetables, fruit, etc.

LEMONY YOGURT SAUCE

Steps:

• Whisk lemon juice, garlic, salt, and pepper into yogurt in a medium bowl to evenly distribute.
• Do Ahead
• Sauce can be made 1 day ahead. Cover and chill.

SPICY YOGURT AND LIME DRESSING

Steps:

• Whisk together the yogurt, buttermilk, cilantro, lime zest and juice, cumin and serrano chile in a medium bowl. Season with salt and pepper. Whisk in the olive oil.

LEMON-GINGER FROZEN YOGURT

Steps:

• Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.
• In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.

SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS

Steps:

• Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
• In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
• In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
• In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
• Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.

YOGURT AND LEMON DRESSING

Steps:

• In the jar, combine the yogurt, lemon juice, and salt. Cover with the lid and shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)

LEMONY CURRIED YOGURT CUCUMBER AND GINGER DRESSING

Steps:

• In food processor or blender combine all ingredients except oil. Pulse until well blended.
• Add oil in a steady slow drizzle while blending.
• If you find the consistency to thick you can thin with a bit of water.

CURRY-YOGURT DRESSING

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.