Greek Yogurt Cauliflower Curry (Printable)
Tender cauliflower in a creamy spiced Greek yogurt sauce with turmeric and garam masala for a hearty weeknight dinner.
# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 1 medium yellow onion, finely diced
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, 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
# How-To Steps:
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 diced onion and cook for 3 to 4 minutes until translucent. Stir in the minced garlic and grated ginger, sautéing for an additional minute until aromatic.
03 - Mix in the diced tomatoes, ground coriander, turmeric, chili powder, salt, and black pepper. Cook for 4 to 5 minutes, stirring occasionally, until the tomatoes soften and begin to break down into a sauce.
04 - Add the cauliflower florets and stir well 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 another 5 minutes until the sauce is heated through and lightly thickened.
07 - Taste the curry and adjust salt or seasoning as needed. Garnish with fresh cilantro leaves before serving with warm basmati rice or naan.
# Expert Advice:
01 -
- The Greek yogurt creates this impossibly creamy sauce without a single drop of heavy cream, which feels like a small victory.
- It transforms the most basic vegetable into something you will actually crave the next day.
02 -
- Never add yogurt to a boiling pan or you will end up with a grainy, broken sauce, so always lower the heat first and stir with confidence and patience.
- Cutting your cauliflower into uniform, smaller florets ensures even cooking and more surface area for that glorious sauce to cling to.
03 -
- Toast the cumin seeds until they are just barely darkening and you hear a few gentle pops, because going any further turns them bitter and that flavor will dominate the entire dish.
- Taking the yogurt out of the refrigerator twenty minutes before you need it brings it closer to room temperature, making it far less likely to curdle when it hits the warm pan.