A good sauce or dressing can make or break a meal. That’s why we love this curry tahini dressing. Not only is it very easy to make, but it also exhibits an incredible tanginess with a hint of spice. This dressing goes great on salads, but it truly works with just about everything. You can even serve it as a dip for raw vegetables or your sweet potato fries.
The great thing about this dressing is that it only requires five ingredients, or six if you count water. When choosing the tahini, make sure that it is raw, not roasted. The ideal tahini has a luxurious, silky consistency because it will not clump when you blend the dressing. When it comes to the curry powder, you ideally want to choose a salt-free blend. Depending on your curry powder, it may or may not have the addition of salt for added flavor. Your curry powder should only consist of a blend of several spices, but read the label because each brand may include or exclude certain ingredients.
The lemon juice works to cut the nuttiness from the tahini and enhance the overall tang of the dressing. Because curry powder is very aromatic and floral, the dressing requires acidity, which the lemon provides. Lastly, the garlic adds a little zing that complements the lemon. Now, if you enjoy a sweeter dressing, feel free to add a teaspoon or two of grade A maple syrup. At this time, ready your ingredients and your blender because it’s time to make the curry tahini dressing!
- Prep Time:5m
- Total Time:5m
- 3/4 c raw tahini
- 1 1/2 c filtered water
- 1 tbsp. salt-free curry powder
- 1 clove garlic, minced
- juice of 1 lemon
- 1/2 tsp. sea salt
- 1 tsp. grade A maple syrup (optional)
- Add all of the ingredients to a high-speed blender and blend until smooth and creamy. If the dressing is on the thicker side, add a little extra water.
- Taste and add the maple syrup if you prefer the dressing to be a touch sweeter. Use immediately or pour into a glass jar and store in the fridge for up to 10 days.