Greek Yogurt Cauliflower Curry (Printable)
Roasted cauliflower in a silky spiced Greek yogurt sauce with aromatic Indian flavors.
# 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:
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 cauliflower roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
03 - Add onion, garlic, ginger, and green chili if using. Sauté for 3 to 4 minutes until onions are translucent and softened.
04 - Stir in 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 to the pan while stirring continuously to prevent curdling.
06 - Add roasted cauliflower to the sauce with a splash of water if needed. Simmer for 7 to 8 minutes, allowing flavors to meld and sauce to thicken.
07 - Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and lemon wedges on the side.
# Expert Tips:
01 -
- The roasted cauliflower develops a nutty caramelized edge that contrasts beautifully with the cool, tangy yogurt sauce.
- It comes together in under an hour with pantry spices you probably already have sitting next to your stove.
- Leftovers taste even better the next day when the spices have had time to fully mingle and deepen.
02 -
- Adding cold yogurt directly to a very hot pan will almost certainly cause it to curdle, so always lower the heat and stir continuously as you pour it in.
- The curry thickens considerably as it sits, so if you are reheating leftovers, add a tablespoon or two of water to loosen the sauce back up.
03 -
- If you line your baking sheet with parchment paper, the roasted cauliflower lifts off cleanly without sticking or breaking apart.
- Letting the curry rest for 10 minutes off the heat before serving allows the flavors to settle and the sauce to reach the perfect consistency.