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 yellow onion, finely diced
03 - 2 medium Roma 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 extra virgin olive oil
08 - 1 teaspoon whole cumin seeds
09 - 1 teaspoon ground coriander
10 - 1 teaspoon ground turmeric
11 - 1 teaspoon garam masala
12 - ½ teaspoon chili powder, adjust to taste
13 - 1 teaspoon kosher salt, to taste
14 - ½ teaspoon freshly ground black pepper
15 - ⅓ cup water
16 - Fresh cilantro leaves, for garnish
# Directions:
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 the chopped onion and cook for 3 to 4 minutes until translucent. Stir in the minced garlic and grated ginger, then sauté for an additional minute.
03 - Stir in the diced tomatoes along with ground coriander, turmeric, chili powder, salt, and black pepper. Cook for 4 to 5 minutes until the tomatoes soften and break down into a sauce.
04 - Add cauliflower florets and toss to coat evenly in the spice mixture. Pour in the water, cover the pan, and simmer for 12 to 15 minutes until the cauliflower is fork-tender.
05 - In a separate bowl, whisk the Greek yogurt until completely smooth. Reduce the heat to low and gently fold the yogurt into the curry, stirring constantly to prevent curdling.
06 - Sprinkle in the garam masala and simmer uncovered for 5 more minutes until the curry is heated through and lightly thickened.
07 - Taste and adjust salt or seasoning as desired. Garnish with fresh cilantro leaves and serve warm over basmati rice or alongside naan bread.
# Expert Tips:
01 -
- The Greek yogurt creates this insanely creamy sauce without a drop of heavy cream, so you get all the indulgence with none of the guilt.
- It comes together in one pan, which means cleanup is almost embarrassingly easy for something that tastes this complex.
- Those warm spices will make your kitchen smell like you know exactly what you are doing, even if you are winging it.
02 -
- Adding yogurt to a blazing hot pan will curdle it every single time, so lower the heat to its minimum before stirring it in, and keep the spoon moving.
- Do not skip the lid during the cauliflower simmer because the steam is what cooks the florets evenly without needing to drown them in liquid.
03 -
- Take the yogurt out of the fridge ten minutes before you need it so it comes closer to room temperature, making it far less likely to curdle when it hits the pan.
- Toast the cumin seeds until they are just barely darkened, not brown, because the line between fragrant and bitter is thinner than you think.