Greek Yogurt Cauliflower Curry (Printable)
Creamy roasted cauliflower simmered in a spiced Greek yogurt sauce with aromatic Indian seasonings.
# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 1 medium yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 large ripe tomato, chopped
06 - 1 green chili pepper, finely minced (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 - Kosher salt and freshly ground 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 brown and fork-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 and lightly crackling.
03 - Add the diced onion, minced garlic, grated ginger, and green chili to the pan. Sauté for 3 to 4 minutes, stirring occasionally, until the onions turn soft and translucent.
04 - Stir in the chopped tomato, ground coriander, turmeric, garam masala, ground cumin, and chili powder. Cook for 5 minutes, mashing the tomato gently, until it breaks down into a thick paste.
05 - Reduce heat to low. Whisk the Greek yogurt until completely smooth, then gradually add it to the pan in a slow stream, stirring constantly to prevent curdling and ensure a silky sauce.
06 - Fold in the roasted cauliflower florets. 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 reduce slightly.
07 - Taste the curry and adjust salt and pepper as needed. Transfer to a serving dish, garnish with fresh chopped cilantro, and serve hot with lemon wedges on the side.
# Expert Tips:
01 -
- Roasting the cauliflower before adding it to the curry creates a depth of flavor that boiling or steaming never could.
- The Greek yogurt sauce is velvety and rich without needing any cream or butter.
02 -
- Add the yogurt on low heat and stir constantly or it will split and look grainy instead of smooth and luscious.
- Crowding the cauliflower on the baking sheet will steam it instead of roasting it, so use two sheets if necessary.
03 -
- Whisking the yogurt separately until completely smooth before adding it to the pan is the single most important step for a silky sauce.
- Letting the tomato and spice mixture cook until it darkens slightly and oil begins to separate around the edges is the secret to a curry that tastes like it came from a restaurant.