Curry Dipping Sauce

• 1 tablespoon vegetable oil
• 1/2 cup finely chopped onion
• 2 tablespoons Madras curry powder
• 1/2 cup yogurt
• 1/2 cup unsweetened coconut milk
• 2 teaspoons honey
• 1 1/2 teaspoons finely grated lime zest plus 1 tablespoon fresh lime juice
• 1 small garlic clove, minced
• 1/4 teaspoon cayenne
• Kosher salt

1. In a medium skillet, heat the oil.
2. Add the onion and cook over moderately low heat, stirring occasionally, until softened but not browned, about 5 minutes.
3. Add the curry powder and cook, stirring, until fragrant, about 1 minute.
4. Scrape the mixture into a food processor.
5. Add the yogurt, coconut milk, honey, lime zest and juice, garlic and cayenne and puree until nearly smooth.
6. Scrape into a bowl and season with salt.
7. Cover and refrigerate for 1 hour before serving.

vegetable oil, onion, curry powder, yogurt, unsweetened coconut milk, honey, lime zest, garlic, cayenne, kosher salt

Taken from www.foodandwine.com/recipes/curry-dipping-sauce (may not work)