Curry Dressing

During an annual visit to Zen River Madrid sangha, I was invited to lunch with Emyo and Julio. We went to Benares, a beautiful Indian restaurant that served curried delicacies in the style of Nouvelle Cuisine. It was both elegant, beautiful, and fabulously tasty! A dainty salad arrived with a dressing that was so delicious, and Emyo asked what it was. Curry with tomato and mustard the waiter politely replied.

Back at Zen River, I wanted to make a similar dressing for lunch. But as there was no recipe to match, we had to wing it and find the way by ourselves. And although the combination sounds strange, it was rather tasty and won the approval of Konin-san who declared it her new favorite salad dressing.


2 tablespoons olive oil
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon wholegrain mustard
1 tablespoon tomato paste
¾ teaspoon curry powder
Salt to taste
1 tablespoon roasted sesame seeds


  • First whisk the mustard, lemon juice, tomato paste, and curry powder, then whisk in the olive oil* and honey.
  • Season with salt and pepper.
  • Serve with a green salad with a few tomatoes, and garnish with roasted sesame seeds.

*First measure the oil, then when you measure the honey in the same measuring spoon it will slide out out without leaving a sticky trace.

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