Curry-Yogurt Sauce with Cilantro
A bright, spiced drizzle for roasted or steamed vegetables
Why This Recipe Works
Blooming the curry powder in hot oil is the secret here, unlocking a deeper complexity than simply stirring it into the yogurt. This bright sauce transforms simple roasted or steamed vegetables into a finished dish in minutes.
Instructions
Heat the oil in a small skillet over medium-high heat until it shimmers but does not smoke.
Add the shallot and cook until softened and translucent, about 2 minutes.
Stir in the curry powder and Kashmiri chili powder and cook until fragrant, about 1 minute—keep the spices moving so they don't scorch.
Remove the skillet from the heat and whisk in the water, yogurt, cilantro, and lime juice until the sauce is smooth and combined.
Season with salt and pepper to taste and drizzle over warm vegetables immediately.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- Kashmiri chili powder: 1/4 tsp cayenne pepper
