Greek Yogurt Cauliflower Curry (Printable)
Cauliflower florets in a creamy, spiced Greek yogurt sauce for a hearty vegetarian dinner.
# 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 and 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
13 - 1 teaspoon salt
14 - ½ teaspoon freshly ground black pepper
15 - ⅓ cup water
16 - Fresh cilantro leaves, for garnish
# Method:
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 to 4 minutes until translucent. Stir in garlic and ginger; sauté for 1 minute.
03 - Mix in diced tomatoes, ground coriander, turmeric, chili powder, salt, and black pepper. Cook for 4 to 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 to 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 avoid 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.
# Insider Tips:
01 -
- The Greek yogurt creates a luscious, creamy sauce without a drop of heavy cream.
- It comes together in about 45 minutes using one pan and everyday spices.
- Leftovers taste even better the next day when the flavors have had time to mingle overnight.
02 -
- Tempering the yogurt is everything: if your pan is too hot when you add it, the sauce will break and look grainy instead of silky.
- Do not skip the garam masala at the end, because adding it earlier dulls its layered flavor.
03 -
- Cut your cauliflower into uniform florets so every piece cooks evenly and you avoid the mix of mushy and crunchy that ruins the experience.
- Take the yogurt out of the fridge ten minutes before you need it so it is closer to room temperature when it hits the pan.