Jennifer Causey
serves 8 (serving size: about 2 Tbsp.)

The key to this marinade-turned-sauce is to heat the spices first in a bit of oil (also called blooming) to release their fragrance and keep the final mixture from having a gritty texture. Fresh ginger and garlic add warmth and pungency. Use the sauce on pan-grilled chicken or tofu, then garnish with chopped cilantro and a lime wedge.

How to Make It

Heat olive oil in a small skillet over medium. Add paprika, ground cumin, and ground turmeric; cook, stirring often, until fragrant, about 30 seconds. Combine oil mixture and 2% plain reduced-fat Greek yogurt in a bowl. Stir in grated peeled fresh ginger, kosher salt, and minced small garlic clove.

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