Happy New Year, amigos!
I hope the holidays were filled with everyone and every dish you love.
Though I am not usually a resolution maker, I made two commitments for 2024–one is to joyfully return to the kitchen and the other is to blog the top recipes. It has been a year and a half since I lost my life partner of 30 years, and cooking for one is neither easy nor fun. I am simply not motivated to cook for myself.
Thankfully, I have good friends and neighbors who graciously let me (and encourage me to) feed them. This is the reason why I am committed to sharing more worthy recipes that are good + good for you. So get your tastebuds ready for the good stuff you can feel good eating. Starting here and now.
For those of you who are focused on eating better and exercising more in 2024, eating plants is one of the easiest ways to be healthier. When I was at one of the final parties last year, I was like a magnet to a tray of roasted and raw vegetables with a curry mayo dipping sauce that blew my mind.
This was so addictively good, that I found myself apologizing to the guest who brought the dish because a friend of mine and I nearly devoured (actually, it was probably all me) her roasted broccoli and curry mayo combo. While her recipe had cumin, paprika and garlic powder, my version has just three ingredients. A few teaspoons of curry powder blended with mayo and some lemon juice to thin it out–and add a welcome kick of acid to the sauce–makes this one of the best dips I have tasted in years.
Curry Mayo on Repeat
Last week, the curry mayo craving was like a painful ache on my side. Luckily, I had broccoli, potatoes and a red pepper and these roasted vegetables combined perfectly with the glorious and golden-hued curry mayo. This week, it’s all about the roasted cauliflower and broccoli. If you want an excuse for the people you love to eat their vegetables, this curry mayo is the magic elixir.
Three ingredients–most of which you probably have within reach–and voila, a curry dipping sauce to make vegetables disappear. Now that’s a New Year’s resolution everyone can get behind.
This three-ingredient dipping sauce is easy to put to memory and, once you taste it, you will never forget it. This crave-worthy sauce is versatile and promises to be on constant repeat as a way to get raw and roasted vegetables to disappear. So good, this recipe is easily doubled, tripled or quadrupled for a party or large family. I like to keep it in the fridge so it's ready to go.
- 1/4 cup mayonnaise
- 2 teaspoons curry powder
- 1 teaspoon lemon juice
- fresh black pepper for garnish and to taste
In a small bowl, add the mayo, curry powder and lemon juice and stir to combine. Set aside or refrigerate until ready to serve.
Allow to come to room temperature before serving. Top with a few grinds of fresh black pepper.
Use as a dipping sauce with roasted veg, over grain bowls, or raw vegetables. Refrigerate any leftovers.