Greek Yogurt Cauliflower Curry (Printable Version)
Roasted cauliflower in a creamy, spiced Greek yogurt sauce. Aromatic, vegetarian, and full of flavor.
# What You Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 large tomato, chopped
06 - 1 green chili, finely chopped (optional)
→ Dairy
07 - 1 cup plain Greek yogurt, whole or low-fat
→ Spices and Pantry
08 - 2 tablespoons olive oil
09 - 1 teaspoon cumin seeds
10 - 1 teaspoon ground coriander
11 - 1 teaspoon ground turmeric
12 - 1 teaspoon garam masala
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon chili powder
15 - Salt and black pepper, to taste
→ Garnish
16 - 2 tablespoons fresh cilantro, chopped
17 - Lemon wedges (optional)
# How To Make It:
01 - Preheat oven to 400°F. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes until golden and tender.
02 - While the cauliflower roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
03 - Add the onion, garlic, ginger, and green chili to the pan. Sauté for 3 to 4 minutes until the onions become translucent and soft.
04 - Stir in the chopped tomato, ground coriander, turmeric, garam masala, ground cumin, and chili powder. Cook for 5 minutes until the tomatoes break down and form a thick paste.
05 - Reduce heat to low. Whisk the Greek yogurt until smooth, then gradually add it to the pan while stirring continuously to prevent curdling.
06 - Fold in the roasted cauliflower and add a splash of water if the sauce is too thick. Simmer gently for 7 to 8 minutes, allowing the flavors to meld and the sauce to thicken.
07 - Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh cilantro and lemon wedges on the side.
# Helpful Hints:
01 -
- The roasted cauliflower develops a nutty, caramelized edge that plain boiled florets could never dream of.
- Greek yogurt creates a luxurious, creamy sauce without a single drop of heavy cream.
- It comes together in about 45 minutes and reheats beautifully the next day for lunch.
02 -
- Never add cold yogurt to a hot pan or it will curdle instantly. Lower the heat first, whisk the yogurt smooth, and pour it in slowly while stirring like your life depends on it.
- Do not skip roasting the cauliflower because boiling or steaming it will leave you with a watery, bland result that no amount of spice can fix.
03 -
- Cut your cauliflower florets into uniform, bite sized pieces so they roast evenly and look beautiful on the plate.
- Letting the curry rest for five minutes off the heat before serving allows the sauce to thicken and settle into something velvety.