A Curried Yogurt Sauce For Basically Everything

A Curried Yogurt Sauce For Basically Everything

I find Greek Yogurt to be a life-changing condiment. I don’t like eating bowls of it topped with fruit and honey—I want it slathered on my chicken thighs, dolloped on my poutine, and mixed lovingly into my soups. I mix it with pesto for sandwiches; hummus for pita; avocado for tacos. There’s no savory take on this fermented milk that I’ll pass on.

This particular concoction—curried yogurt with lime—has found its way into my weekly rotation. The savory-sweet spices from curry powder work with everything from shishito peppers to pork tenderloin—and the acid makes it dreamy for lightening up winter squash or heavy roasts. Make a big batch on Sunday and use it on (literally) everything through the next week or two.


Curry and Lime Make Everything Better

I like to use non-fat greek yogurt for all of my condiment recipes. Full fat is a little too heavy to slather as abundantly as I wish. The lower-fat yogurt has less flavor—which makes it a worse choice for eating by itself—but actually a better option for letting the other ingredients shine.

The key is this: Change the proportions to match your taste. Like more curry? Add more! Like more lime? Go for it, ya nut! You can also use different curry powder for different dishes.

Time: 5 minutes
Active Time: 5 minutes
Makes: 2 cups—which I find is enough for a big dish and plenty of leftovers.
Drink: Riesling! My favorite pairing for curry anything.

  • 2 cups non-fat Greek yogurt
  • 1 tbs curry powder, we used a mild, yellow curry here
  • 2 limes
  • salt and pepper to taste


  • whisk, microplane or cheese grater

  • 1. Zest one lime, juice both limes

    2. Place yogurt, curry powder, and lime zest in a large bowl; whisk together until incorporated

    3. Slowly whisk in lime juice
    Start by adding half the lime juice and taste. Then slowly add in the rest until you get the amount of citrus you like. Depending on the size of the limes, our preference is about 1 1/2 limes worth of juice.

    4. Add salt and pepper to taste


    Um, excuse me?

    Those shishitos look amazing.
    They are! All you really need to do is toss them in oil and sauté ‘em in a dry pan until they char. SO GOOD.

    And that other peanut-topped dish?
    Roasted winter squash, cilantro salsa, peanuts.

    Can I use other types of curry powder?
    Yep! We use a mild, yellow curry here, but garam masala would be delicious.

    How about curry paste?
    Definitely! Curry paste is just much stronger than powder, do you’ll need to use less of it.

    How long will this keep in the fridge?
    That really depends on the expiration date of your yogurt. This stays great for a week or two, but I’ve never had it last longer than a few days.

    Could I use this to make chicken salad.
    You read my mind. Throw in some nuts, currants, cilantro,/dill, and diced chicken for a pretty unbelievable version.

    I have other questions.
    DM us on Instagram @idratherbemeryl.

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