Recipes | Salad Dressings

Indian Curry Dressing

I could probably eat Indian food every day, but I also say that about Thai, Italian, British, lol just kidding. Even the British hate eating British food.  That’s the whole reason they invaded other countries so they could get the taste of their food out of their mouths.

I love this curry dressing for salads and on vegetables or tofu, and if I am feeling really cheeky I will use it to marinade one of my vegan meats.  It has a bit of earthy tones to it with a sharp smack in the mouth if you add too much chili when making your curry powder.

This is truly a full-bodied dressing and if you use oil I would use the same amount as with the veggie broth and move on from there. If you need more liquid you can add some veggie broth.  Also you will find this to be a great anti-inflammatory dressing if you don’t use the oil–just look at those ingredients.

If you switch out the cumin for black cumin then you have an appetite suppressing dressing. Say those last three words three times fast, okay now hold your tongue and say it. Why do you listen to me? You know I am a bad influence….

Goes well with Aloo Gobi Salad.

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Indian Curry Dressing

Goes well with Aloo Gobi Salad
Course: Salad Dressings
Cuisine: American, Vegan
Servings: 2
Calories: 112kcal

Ingredients

Instructions

  • Put in a big ass mason jar and shake it like a rag doll.

Nutrition

Calories: 112kcal | Carbohydrates: 5g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Sodium: 19mg | Potassium: 88mg | Fiber: 3g | Sugar: 1g | Calcium: 183mg | Iron: 3mg

4 Comments

  1. This sounds great, I’m going to try it soon. FYI, most Brits love Indian food too! I’m one of them.

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