Greek Yogurt Cauliflower Curry (Printer-Friendly)
Cauliflower florets in a creamy spiced Greek yogurt sauce with turmeric and garam masala 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 & 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 to 4 minutes until translucent. Stir in garlic and ginger; sauté for 1 minute until fragrant.
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 evenly in the spices. Pour in the water, cover, and simmer for 12 to 15 minutes until the cauliflower is just tender.
05 - In a separate 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. Serve warm with basmati rice or naan bread.
# Expert Advice:
01 -
- The Greek yogurt trick creates a creamy, rich sauce without a single drop of heavy cream, so you can go back for seconds without the guilt.
- It transforms a boring head of cauliflower into something you will actively crave on cold Tuesday nights.
02 -
- If your yogurt is cold from the fridge when you add it to a hot pan, it will almost certainly curdle, so let it sit on the counter for twenty minutes beforehand and never stop stirring during those first critical seconds.
- The curry thickens considerably as it sits off the heat, so if you are making it ahead, add a splash of warm water when you reheat to bring the sauce back to life.
03 -
- Do not skip the step where you toast the cumin seeds in hot oil before anything else goes in the pan, because those thirty seconds are what separates a homemade curry from something truly restaurant quality.
- Cut every cauliflower floret roughly the same size so they all finish cooking at the same time, because nobody wants to bite into a mushy piece next to a crunchy one.