Greek Yogurt Cauliflower Curry (Printable)

Tender cauliflower in a creamy spiced Greek yogurt sauce — a hearty vegetarian dinner ready in 45 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into florets
02 - 1 medium onion, finely chopped
03 - 2 medium tomatoes, diced
04 - 3 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated

→ Dairy

06 - 1 cup Greek yogurt, whole or low-fat

→ Spices & Pantry

07 - 2 tablespoons olive oil
08 - 1 teaspoon cumin seeds
09 - 1 teaspoon ground coriander
10 - 1 teaspoon turmeric powder
11 - 1 teaspoon garam masala
12 - ½ teaspoon chili powder, adjust to taste
13 - 1 teaspoon salt, to taste
14 - ½ teaspoon freshly ground black pepper
15 - ⅓ cup water
16 - Fresh cilantro leaves, for garnish

# How To Make It:

01 - Heat olive oil in a large skillet or saucepan over medium heat. Add cumin seeds and sauté until fragrant, about 30 seconds.
02 - Add chopped onions and cook for 3-4 minutes until translucent. Stir in garlic and ginger; sauté for 1 minute until aromatic.
03 - Mix in diced tomatoes, ground coriander, turmeric, chili powder, salt, and black pepper. Cook for 4-5 minutes until the tomatoes soften and begin to break down into a sauce.
04 - Add cauliflower florets and stir well to coat them in the spices. Pour in the water, cover, and simmer for 12-15 minutes until the cauliflower is just tender.
05 - In a bowl, whisk Greek yogurt until smooth. Lower the heat and gently fold the yogurt into the curry, stirring constantly to prevent curdling.
06 - Sprinkle in garam masala and simmer the curry, uncovered, for another 5 minutes until heated through and lightly thickened.
07 - Taste and adjust salt or seasoning as needed. Garnish with fresh cilantro leaves before serving.

# Expert Tips:

01 -
  • The Greek yogurt makes the sauce luxuriously creamy without a drop of heavy cream, which means you can go back for seconds without any guilt.
  • It comes together in one pan, which means cleanup is almost nonexistent and that alone is worth celebrating on a busy night.
  • Everything you need is probably already sitting in your spice rack and produce drawer right now.
02 -
  • Never add yogurt to a boiling pan or it will curdle instantly, always lower the heat first and stir continuously as you fold it in.
  • The curry thickens as it sits, so if you are making it ahead, add a splash of water when reheating to loosen the sauce back to the perfect consistency.
03 -
  • Toast the cumin seeds until they are just fragrant but not brown, because burnt cumin turns bitter and will throw off the entire flavor of the dish.
  • Temper the yogurt by stirring in a spoonful of the hot curry liquid before adding it to the pan, which helps prevent any accidental curdling.

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