Description
This creamy Greek yogurt cauliflower curry is rich, comforting, and packed with warm spices without using coconut milk. Tender cauliflower and chickpeas simmer in a flavorful tomato-based sauce for an easy vegetarian dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, grated
- 1 teaspoon ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes, more or less to taste
- 1 1/2 cups vegetable stock (360 ml)
- 1 can crushed tomatoes (15 oz / 400 g)
- 1 can chickpeas (15 oz / 400 g or 1 1/2 cups cooked chickpeas)
- 1 cauliflower, cut into florets (about 2 lb / 1 kg)
- 1 teaspoon salt, plus black pepper to taste
- 1 cup Greek yogurt (240 g)
- 1 teaspoon garam masala (optional)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-low heat. Add the chopped onion and cook for 3 minutes until softened.
- Stir in the grated garlic and ginger and cook for 1 more minute until fragrant.
- Add curry powder, cumin, coriander, turmeric, and red pepper flakes. Stir continuously for 1 minute to bloom the spices.
- Pour in the vegetable stock and crushed tomatoes. Add the chickpeas and cauliflower florets.
- Season with salt and black pepper, then stir well. Bring to a gentle simmer, cover, and cook for 20 to 25 minutes, stirring occasionally, until the cauliflower is fork-tender.
- Turn off the heat and allow the curry to stop bubbling for 1 to 2 minutes.
- Stir in the Greek yogurt and garam masala, if using, until the sauce becomes smooth and creamy.
- Taste and adjust seasoning as needed.
- Serve warm with basmati rice, naan, or paratha. Garnish with cilantro, lemon juice, or raita if desired.
Notes
- Allow the curry to cool slightly before adding the yogurt to prevent curdling.
- Use full-fat Greek yogurt for the creamiest texture.
- Add spinach or peas for extra vegetables and color.
- Leftovers keep well in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 690 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 10 mg
