Name: Cilantro Curry Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 7 servings
Cuisine: Indian

Cooking with Conks Verified

February 3, 2026

This unique dressing tastes bright, fresh, and earthy. Filled with bold flavors, it’s acidic, slightly sweet, herby, and ultimately delicious and satisfying. It can be used to brighten up salads, pastas, rice or grain bowls, or even sheet pan dinners. Use this as a dressing for roasted vegetables in sheet pan meals, leafy greens, or lentils, like in our Lentil Salad recipe. It’s super versatile and delicious!

From the Cook

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Cilantro Curry Vinaigrette

Cooking with Conks Verified

Ingredients

WarningWheat and 2 other allergens identified

Instructions

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Instructions

Add all ingredients to a food processor or blender (or use a handheld stick/immersion blender) and combine until smooth.

Adjust seasoning to taste, depending on your preference.

Notes

This recipe makes about 1 ⅓ cup of dressing. It can be stored in the fridge for about a week.

If dressing is too tart, add more honey and/or olive oil. If it’s too oily, add more lime or vinegar. If the mixture isn’t combining well or seems separated, add a bit more mustard since it acts as an emulsifier and will help bring the dressing together.

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Tips & Tricks (5)

Cilantro Power Boost 🌿
Chop cilantro just before mixing to preserve its vibrant flavor and prevent oxidation, which can make the herb taste bitter.
Curry Powder Toasting Technique 🥄
Lightly toast your curry powder in a dry pan for 30-45 seconds before adding to the vinaigrette to enhance its depth and complexity of flavor.
Emulsification Magic 🥣
Slowly drizzle the olive oil while whisking continuously to create a perfectly smooth, well-integrated vinaigrette that won't separate.
Acid Balance Trick 🍋
Taste and adjust the lime juice and vinegar ratio to achieve the perfect balance of brightness - start with equal parts and adjust to your preference.
Storage Optimization 🏺
Store the vinaigrette in an airtight glass jar and refrigerate for up to 5 days, giving it a quick shake before each use to re-emulsify.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes