Greek Yogurt Cauliflower Curry (Printable)
Creamy spiced cauliflower simmered in a tangy Greek yogurt sauce with aromatic Indian spices.
# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into bite-sized florets
02 - 1 medium yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1-inch fresh ginger root, grated
05 - 1 large ripe tomato, diced
06 - 1 green chili pepper, thinly sliced (optional)
→ Dairy
07 - 1 cup plain full-fat Greek yogurt
→ Pantry Staples & Spices
08 - 2 tablespoons vegetable oil
09 - 1 teaspoon whole cumin seeds
10 - 1 teaspoon ground turmeric
11 - 1 teaspoon ground coriander
12 - 1½ teaspoons garam masala
13 - 1 teaspoon ground cumin
14 - ½ teaspoon chili powder (optional, adjust to taste)
15 - Kosher salt, to taste
16 - Fresh cilantro leaves, roughly chopped for garnish
→ Liquids
17 - 1 cup water or vegetable broth
# How To Make It:
01 - Heat vegetable oil in a large skillet or sauté pan over medium heat. Add whole cumin seeds and let them sizzle until fragrant, approximately 30 seconds.
02 - Add the finely diced onion and cook, stirring occasionally, until translucent and softened, about 3 to 4 minutes.
03 - Stir in the minced garlic, grated ginger, and sliced green chili if using. Cook for an additional minute until aromatic.
04 - Add the diced tomato, ground turmeric, ground cumin, ground coriander, garam masala, chili powder, and salt. Cook the mixture, stirring frequently, until the tomatoes break down and the oil begins to separate, approximately 4 minutes.
05 - Add the cauliflower florets to the pan and toss thoroughly to coat each piece evenly in the spiced tomato mixture.
06 - Pour in the water or vegetable broth, cover the pan, and reduce the heat to medium-low. Simmer for 15 to 18 minutes, or until the cauliflower is tender yet still holds its shape.
07 - Reduce the heat to low. Whisk the Greek yogurt in a separate bowl until completely smooth, then gradually stir it into the curry in a slow, steady stream to prevent curdling. Let the sauce warm gently for 3 to 4 minutes. Do not allow it to boil.
08 - Taste the curry and adjust the seasoning with additional salt or spices as needed. Transfer to a serving dish and garnish generously with freshly chopped cilantro. Serve alongside steamed basmati rice, warm naan, or flatbread.
# Expert Hints:
01 -
- The Greek yogurt creates this velvety, restaurant quality sauce without a drop of heavy cream
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Tempering the yogurt is the step that will make or break this dish, add it slowly and keep the heat low
- Full fat Greek yogurt creates the best texture and stands up better to the spices
03 -
- Whisk your yogurt before adding it to prevent any lumps from forming in the sauce
- Letting the oil separate from the spice mixture tells you the spices are properly bloomed