Curry Vinaigrette Recipes

CURRY VINAIGRETTE

Curry Vinaigrette image

Make and share this Curry Vinaigrette recipe from Food.com.

Provided by PalatablePastime

Categories Salad Dressings

Time 10m

Yield 3/4 cup

Number Of Ingredients 9

Ingredients

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons minced shallots
1 serrano peppers or 1 jalapeno chile, seeded and minced
2 cloves garlic, minced
1 tablespoon curry powder (mild or hot, your choice)
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Whisk together all ingredients.
May store in an airtight jar, refrigerated, up to 2 weeks.
Use on salads, vegetables, potatoes, etc.

Nutrition Facts : Calories 1405.1, Fat 145.3, SaturatedFat 20.1, Sodium 1570.4, Carbohydrate 30.9, Fiber 3.4, Sugar 18.4, Protein 2.5

SWEET CURRY VINAIGRETTE

Sweet Curry Vinaigrette image

This is a twist on vinaigrette, with some sweet & sour flavor. It is a crowd-pleaser, and I never tire of it, myself!

Provided by charuehill

Categories Salad Dressings

Time 5m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1 cup extra virgin olive oil
1/2 cup white wine vinegar
2 cloves garlic
10 -12 fresh mint leaves
2 tablespoons curry powder
1 lemon, juice of
1 teaspoon salt
1 teaspoon pepper
1/4 cup maple syrup

Steps:

This couldn't be simpler. Put the ingredients in a blender and blend on high for a good minute or so; the longer you blender, the lighter it becomes. Use right away, or store airtight in the fridge for a week.

Nutrition Facts : Calories 1175.7, Fat 109.2, SaturatedFat 15.1, Sodium 1182.3, Carbohydrate 52.6, Fiber 3.5, Sugar 25.3, Protein 4.7

MICROGREENS WITH CURRY VINAIGRETTE

Microgreens with Curry Vinaigrette image

Categories Leafy Green Side No-Cook Vegetarian Curry Vegan Raw Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

4 teaspoons curry powder (preferably Madras)
2 teaspoons water
1/2 cup canola oil
2 tablespoons cider vinegar
1/2 teaspoon minced garlic
Scant 1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups microgreens (1/4 pound)

Steps:

Stir together curry powder and water in a small bowl to make a paste. Let stand 5 minutes, then stir in oil and let stand, stirring occasionally, 1 hour.
Pour curry oil through a paper-towel-lined sieve into a small cup, discarding any solids.
Whisk together vinegar, garlic, salt, and pepper, then add curry oil, whisking until combined.
Divide greens among plates (with pork and potatoes, if serving) and drizzle with some dressing.

SPINACH SALAD WITH CURRY VINAIGRETTE

Spinach Salad with Curry Vinaigrette image

This is a French-style spinach salad that should satisfy even the meat-lovers at the table. Features bacon lardons, which are simply crouton-size pieces of slab bacon, fried until crisp on the outside and chewy on the inside.

Provided by JENNIFERT

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

¼ pound slab bacon
1 tablespoon curry powder
3 tablespoons red wine vinegar
1 tablespoon prepared Dijon-style mustard
9 tablespoons vegetable oil
salt and pepper to taste
12 cups flat leaf spinach - rinsed, dried and stems removed
12 fresh mushrooms, sliced

Steps:

Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 5.2 g, Cholesterol 12.9 mg, Fat 29.5 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 6.1 g, Sodium 269.8 mg, Sugar 0.9 g

CURRY VINAIGRETTE

Curry Vinaigrette image

Use this curry vinaigrette to make a delicious Mixed-Beet Salad, courtesy of chef Daniel Humm from Eleven Madison Park.

Provided by Martha Stewart

Categories Food & Cooking

Number Of Ingredients 6

Ingredients

6 tablespoons grape seed oil
1 teaspoon Madras curry powder
3 tablespoons white balsamic vinegar
Coarse salt
2 tablespoons golden raisins, chopped
1 tablespoon toasted pine nuts

Steps:

In a small saucepan, heat 3 tablespoons grape seed oil with curry over medium-low heat until heated through. Remove from heat and let stand for 20 minutes.
Strain into a small bowl and add remaining 3 tablespoons oil and vinegar; season with salt, and whisk to combine. Stir in raisins and pine nuts.

CURRY VINAIGRETTE

Curry Vinaigrette image

This dressing is great for Asian-inspired salads and has a bit of kick from the jalapeños. If your curry powder or paste has heat, consider that in the total heat output. Or input, as the case may be. ;) I roasted my jalapeño and removed everything too hot from it and the dressing came out really nice. Recipe courtesy of The Curry Book by Nancy McDermott.

Provided by Sandi From CA

Categories Salad Dressings

Time 5m

Yield 3/4 cup, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons minced shallots
1 jalapeno pepper, seeded and minced (about 1 tablespoon)
1 teaspoon minced garlic
1 tablespoon curry powder (I love Patak's Mild Curry Paste, but you can make your own, too.) or 1 tablespoon mild indian-style curry paste (I love Patak's Mild Curry Paste, but you can make your own, too.)
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

Combine all ingredients and whisk until fairly smooth and well combined. Transfer to an airtight jar and refrigerate for up to 2 weeks. Use chilled or at room temperature.

Nutrition Facts : Calories 175.2, Fat 18.2, SaturatedFat 2.5, Sodium 196.1, Carbohydrate 3.8, Fiber 0.5, Sugar 2.3, Protein 0.3

CURRY VINAIGRETTE

Curry Vinaigrette image

A dressing from Deborah Madison's Vegetairan Cooking for Everyone. According to Deborah, this dressing goes well with beets, asparagus, broccoli, cauliflower, and grain-salads.

Provided by I Cook Therefore I

Categories Salad Dressings

Time 10m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 garlic clove, pressed
salt
2 tablespoons mayonnaise or 2 tablespoons sour cream
2 teaspoons curry powder
1 1/2 tablespoons lemon juice
5 tablespoons light olive oil
2 tablespoons cilantro, finely chopped

Steps:

Combine the garlic, salt, yogurt, and curry in a small bowl.
Stir in the lemon juice.
Whisk in the oil.
Let stand for 15 minutes.
Stir in the cilantro just before serving.

Nutrition Facts : Calories 159.6, Fat 17.3, SaturatedFat 2.5, Cholesterol 1, Sodium 4.7, Carbohydrate 1.7, Fiber 0.4, Sugar 0.5, Protein 0.5

CURRY VINAIGRETTE DRESSING

Curry Vinaigrette Dressing image

Curry fusion vinaigrette. Regarding the curry powder, I mix my own; however, you can use an Eastern-Indian curry mix. I go to a local spice store, The Spice House, they have different selections on their website.

Provided by tothelandofnod

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 8h10m

Yield 32

Number Of Ingredients 7

Ingredients

2 tablespoons curry powder (Maharaja-style)
2 cups extra-virgin olive oil
⅔ cup balsamic vinegar, or more to taste
¼ onion, finely chopped
3 tablespoons brown sugar
5 cloves garlic, pressed
1 teaspoon salt

Steps:

Stir curry powder into olive oil in a bowl until fully dissolved. Add balsamic vinegar, onion, brown sugar, garlic, and salt; stir until evenly mixed. Refrigerate for flavors to blend, 8 hours to overnight.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 2.6 g, Fat 14.1 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 74.7 mg, Sugar 2.1 g

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