Greek Yogurt Cauliflower Curry (Printable Version)
Tender cauliflower in a creamy, spiced Greek yogurt sauce. A hearty vegetarian Indian-inspired weeknight dish.
# What You 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 - 1/2 teaspoon chili powder, adjust to taste
13 - 1 teaspoon salt, to taste
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/3 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.
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 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 prevent curdling.
06 - Sprinkle in garam masala and simmer uncovered for another 5 minutes until heated through and lightly thickened.
07 - Taste and adjust salt or seasoning as needed. Garnish with fresh cilantro before serving.
# Helpful Hints:
01 -
- The Greek yogurt does something magical to the sauce, making it creamy without a drop of heavy cream.
- It converts even the most stubborn cauliflower skeptics into genuine fans.
02 -
- Adding yogurt to a boiling pan will cause it to break and look grainy, so always lower the heat first and stir with confidence.
- Cutting your cauliflower too small means it turns to mush during the simmer, so aim for florets roughly the size of a golf ball.
03 -
- Take the yogurt out of the fridge 20 minutes before you need it so it comes closer to room temperature and is far less likely to split.
- Toast the cumin seeds until they are just barely darkening at the edges for the deepest flavor without crossing into bitter territory.