Curry tahini are a match made in heaven to go with just about anything from salad to a sauce for vegetables or even drizzled over potatoes. Although maybe I’m biased as my tastes are now accustomed to anything curry after being married to an Indian husband.
I used the technique in serious eats combined with my intuition for Indian spices to make one fabulous creamy curry tahini dressing!
Curry powder, freshly grated ginger, and turmeric give the tahini dressing an Indian kick!
Blend the garlic and lemon juice in a blender to take out the sharpness of raw garlic. Drain the mixture in a fine strainer mesh and discard the solids.
Skip this step and just mix garlic and lemon juice and set aside 5 minutes or avoid garlic all together if you don’t like the taste of it.
Whisk in all the ingredients and add ice water as needed to avoid clumping of the tahini until it is a smooth creamy texture.
Can store it up to 5-7 days in the fridge, but I dare you to not finish it in like 2 days!
Savory’s Tips and Tricks
- I keep a ready-made jar of ginger paste in the fridge to make Indian cooking easier!
- Use it in my curry roasted vegetable & lentil salad recipe, use it on any salad, quinoa bowls, wraps, and even as a marinade for chicken!