Greek Yogurt Cauliflower Curry (Print Page)
Roasted cauliflower simmered in a creamy, spiced Greek yogurt sauce with aromatic Indian seasonings for a satisfying vegetarian meal.
# 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 & 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)
# Directions:
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 if using. Sauté for 3 to 4 minutes until onions are translucent and softened.
04 - Stir in the chopped tomato, ground coriander, turmeric, garam masala, ground cumin, and chili powder. Cook for 5 minutes until tomatoes break down and soften.
05 - Reduce heat to low. Whisk Greek yogurt until smooth, then gradually add it to the pan while stirring continuously to prevent curdling.
06 - Add the roasted cauliflower to the sauce with a splash of water if needed. Simmer for 7 to 8 minutes, allowing flavors to meld and the sauce to thicken.
07 - Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and lemon wedges alongside.
# Expert Tips:
01 -
- The roasted cauliflower gets these gorgeous caramelized edges that soak up the spiced yogurt sauce like a sponge.
- Greek yogurt adds a velvety richness without needing any cream or butter, making it deceptively light.
- It comes together in under an hour with spices you probably already have in your cabinet.
02 -
- Adding cold yogurt to a hot pan is the fastest way to end up with a curdled mess, so always lower the heat and stir continuously when incorporating it.
- The cauliflower can be roasted up to a day ahead and stored in the fridge, which makes weeknight assembly even faster.
03 -
- Cut all your cauliflower florets roughly the same size so they roast evenly and finish at the same time.
- If your yogurt is straight from the fridge, let it sit on the counter for 15 minutes before adding it to the warm pan to reduce the shock and prevent splitting.