Curry Vinaigrette

Curry Vinaigrette Recipe - Flavorful and Healthy

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Curry vinaigrette is a flavorful and versatile dressing that can be used on salads, grilled vegetables, or even as a marinade for meats. The combination of curry powder, turmeric, and white wine vinegar gives this vinaigrette a unique and exotic flavor that will elevate any dish.

History

The origins of curry vinaigrette are not entirely clear, but it is believed to have been inspired by the flavors of Indian cuisine. The combination of curry powder and turmeric with vinegar and olive oil creates a tangy and aromatic dressing that is perfect for adding a burst of flavor to any dish.

Ingredients

500 ml of chicken stock
500 ml of extra virgin olive oil
4 onions, finely chopped
4 small carrots, finely diced
4 small sticks of celery, finely diced
500 ml of white wine
4 tbsp (15 ml) of curry powder
8 tsp (40 ml) of ground turmeric
500 ml of white wine vinegar
4 bay leaves
salt and pepper

How to prepare

Pour 30 ml (2 tbsp) of olive oil into a heavy-based pan.
Add the onions, carrot, celery, and bay leaf and cook for 3-4 minutes.
Pour in the white wine, curry powder, and turmeric, and continue cooking until it is almost reduced.
Add the stock and bring it to a simmer, then reduce it by half.
Strain the mixture through a sieve and let it cool.
Whisk in the remaining olive oil and white wine vinegar alternatively to create an emulsion.
Season with salt and pepper to taste.

Variations

For a spicier version of curry vinaigrette, add a pinch of cayenne pepper or red pepper flakes. You can also experiment with different types of vinegar, such as apple cider or balsamic, for a unique twist on this classic dressing.

Cooking Tips & Tricks

Be sure to finely chop the onions, carrots, and celery to ensure that they cook evenly and release their flavors into the vinaigrette.

- Whisking in the olive oil and vinegar alternately will help create a smooth and creamy emulsion that will coat your ingredients evenly.

- Season the vinaigrette with salt and pepper to taste, adjusting the seasoning as needed to suit your preferences.

Serving Suggestions

Curry vinaigrette is delicious drizzled over a mixed green salad with grilled chicken or shrimp. It can also be used as a marinade for vegetables before grilling or roasting.

Cooking Techniques

The key to making a successful curry vinaigrette is to slowly whisk in the olive oil and vinegar to create a smooth and creamy emulsion. Be sure to season the vinaigrette with salt and pepper to taste before serving.

Ingredient Substitutions

If you don't have white wine vinegar on hand, you can substitute with apple cider vinegar or balsamic vinegar. You can also use vegetable or chicken broth instead of chicken stock for a vegetarian version of this recipe.

Make Ahead Tips

Curry vinaigrette can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Just be sure to give it a good shake before using to re-emulsify the dressing.

Presentation Ideas

Serve curry vinaigrette in a small pitcher or jar alongside a salad or grilled vegetables for a beautiful presentation. You can also drizzle the vinaigrette over the dish just before serving for an elegant finishing touch.

Pairing Recommendations

Curry vinaigrette pairs well with a variety of dishes, including grilled chicken, shrimp, or tofu. It also complements roasted vegetables, such as cauliflower, sweet potatoes, or Brussels sprouts.

Storage and Reheating Instructions

Store leftover curry vinaigrette in an airtight container in the refrigerator for up to a week. To reheat, simply let the vinaigrette come to room temperature before using, or gently warm it in a saucepan over low heat.

Nutrition Information

Calories per serving

Each serving of curry vinaigrette contains approximately 200 calories.

Carbohydrates

Each serving of curry vinaigrette contains approximately 5 grams of carbohydrates.

Fats

Each serving of curry vinaigrette contains approximately 20 grams of fats.

Proteins

Each serving of curry vinaigrette contains negligible amounts of protein.

Vitamins and minerals

Curry vinaigrette is a good source of vitamin C, thanks to the white wine vinegar and curry powder. It also contains small amounts of vitamin A and iron.

Alergens

Curry vinaigrette contains no common allergens such as nuts, dairy, or gluten.

Summary

Curry vinaigrette is a flavorful and low-calorie dressing that is rich in healthy fats and vitamin C. It is a great way to add flavor to your dishes without adding unnecessary calories.

Summary

Curry vinaigrette is a versatile and flavorful dressing that can elevate any dish with its exotic blend of spices and tangy vinegar. Whether used on salads, grilled vegetables, or meats, this vinaigrette is sure to add a burst of flavor to your meals.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Curry Vinaigrette. It was a warm summer day, and I was visiting my dear friend Mary in her cozy kitchen. Mary was known for her delicious salads, and she had just whipped up a batch of this flavorful vinaigrette to drizzle over her fresh greens.

As soon as I took my first bite, I was hooked. The combination of spices and tangy flavors was unlike anything I had ever tasted before. I begged Mary for the recipe, and she graciously shared it with me.

She explained that she had learned to make the vinaigrette from her grandmother, who had picked it up from a friend during a trip to India many years ago. The recipe had been passed down through the generations, each cook adding their own twist to it.

I was fascinated by the story behind the recipe, and I knew that I had to make it a part of my own cooking repertoire. So, armed with Mary's handwritten notes and a head full of inspiration, I set out to recreate the Curry Vinaigrette in my own kitchen.

The first step was gathering all the necessary ingredients. I made sure to use the freshest spices, high-quality olive oil, and a good-quality curry powder. I also added a touch of honey for sweetness and apple cider vinegar for a bit of tang.

As I mixed the ingredients together, the aromas of the spices filled the air, transporting me to far-off lands and exotic markets. I could almost hear the bustling crowds and feel the warm sun on my skin.

Once the vinaigrette was ready, I eagerly tossed it with some mixed greens, sliced cucumbers, and cherry tomatoes. The colors and flavors blended together beautifully, creating a salad that was as visually appealing as it was delicious.

I took a bite, savoring the complex flavors of the vinaigrette. The curry added a subtle heat, while the honey and vinegar balanced out the richness of the spices. It was a symphony of tastes and textures, each one complementing the other perfectly.

From that moment on, Curry Vinaigrette became a staple in my kitchen. I served it at family gatherings, dinner parties, and even on quiet weeknights when I wanted to treat myself to a special meal.

Over the years, I have shared the recipe with friends and family, passing on the tradition that Mary had started so long ago. Each person who tastes the vinaigrette falls in love with it, just as I did all those years ago.

As I sit here now, thinking back on that warm summer day in Mary's kitchen, I am filled with gratitude for the gift of this recipe. It has brought joy and flavor to countless meals, and it has connected me to a world of culinary traditions and stories.

So, the next time you find yourself in need of a little culinary adventure, I encourage you to try making Curry Vinaigrette. Let the spices and flavors transport you to far-off lands and fill your kitchen with the warm aromas of exotic markets. Who knows, you may just create a new tradition of your own.