This Greek Yogurt Vegetable Curry gives you an ultra-creamy, veggie-packed dinner that’s lighter than coconut-based curry, yet every bit as comforting and satisfying.
Love lighter, creamy curries? Try our Greek Yogurt Cauliflower Curry, Greek Yogurt Chickpea Curry, and Greek Yogurt Lentil Curry.
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Why you’ll love our Greek Yogurt Vegetable Curry!
This Greek Yogurt Vegetable Curry is creamy, comforting, and packed with colorful vegetables, but it feels much lighter than a traditional coconut milk or cream-based curry. 🥦 And if you’re worried about the yogurt curdling, don’t be: turn off the heat, let the curry cool for a minute or two, then stir in the Greek yogurt for an ultra-creamy, smooth sauce.
Sweet potatoes, broccoli, spinach, and butter beans make every bowl wholesome, fiber-rich, and wonderfully filling, while Greek yogurt adds creaminess and extra protein. 🌿 It’s also naturally much lower in saturated fat than a curry made with coconut milk.
Louise and I especially loved how you still get that rich, creamy curry experience without the heaviness. The warm spices, tomatoes, and garam masala give the sauce plenty of depth and flavor.
Serve it with rice, naan, or roti for an easy, nutritious dinner with plenty of vegetables in one bowl. 🍛 It’s colorful, cozy, affordable, and made with simple everyday ingredients.
P.S. If you love easy, veggie-packed curries, try our vegetable curry, chickpea curry, or lentil curry next.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Olive oil: Builds the flavor base and helps the spices bloom. Substitute avocado oil or another neutral cooking oil.
- Onion: Adds sweetness and depth. Yellow, white, or red onion all work.
- Garlic: Grate it so it melts into the sauce. If garlic intolerant, simply omit it or use garlic-infused olive oil.
- Ginger: Adds fresh warmth. Substitute ginger paste or a pinch of ground ginger.
- Curry powder: Provides the main flavor for this healthy vegetable curry. Use mild or hot curry powder to taste.
- Coriander, cumin, and turmeric: Add earthy warmth and color. Adjust the individual spices to your preference.
- Red pepper flakes: Add gentle heat. Substitute cayenne or omit.
- Crushed tomatoes: Create a rich, savory base. Substitute tomato puree or blended canned whole tomatoes.
- Vegetable broth: Makes the sauce flavorful and saucy. Substitute water plus vegetable bouillon.
- Butter beans: Add creaminess, fiber, and plant protein. Substitute chickpeas, cannellini beans, or lentils.
- Sweet potatoes: Make this sweet potato vegetable curry naturally sweet and satisfying. Substitute butternut squash or regular potatoes.
- Broccoli: Adds texture and plenty of vegetables. Cauliflower, green beans, or zucchini work too.
- Spinach: Wilts right into this vegetable curry with yogurt. Substitute kale or Swiss chard.
- Garam masala: Adds aromatic warmth at the end. Substitute additional curry powder.
- Greek yogurt: Makes the sauce ultra-creamy. Use low-fat Greek yogurt or Skyr for even more protein.
- Lime wedges: for serving. Substitute lemon wedges.
- Sugar, optional: A teaspoon or two can soften sharp spices and balance the sauce. Use maple syrup or omit it entirely.
How to Make Vegetable Curry with Greek Yogurt
1. Build the flavor base
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3 minutes, until softened.
Stir in the grated garlic, grated ginger, curry powder, coriander, cumin, turmeric, and red pepper flakes. Cook for 1 minute, stirring often, until fragrant.
2. Simmer the vegetables
Add the vegetable broth, crushed tomatoes, drained and rinsed butter beans, diced sweet potatoes, salt, and black pepper.
Stir well, cover, and simmer for 10 minutes.
Stir in the broccoli florets and simmer for another 10 to 15 minutes, stirring occasionally, until the sweet potatoes are fork-tender and the broccoli is tender.
3. Make it creamy
Turn off the heat and stir in the spinach and garam masala until the spinach wilts.
Let the curry cool for 1 to 2 minutes, then stir in the Greek yogurt until smooth and ultra-creamy. Adding the yogurt off the heat keeps this creamy curry without coconut milk silky and prevents curdling.
4. Serve
Taste and adjust the salt. If the spices taste a little sharp, you can stir in 1 to 2 teaspoons of sugar.
Serve with rice, naan, roti, or paratha, and finish with lime juice, extra Greek yogurt, and optional cilantro or cashews.
Tips
- Add the yogurt off the heat: Turn off the heat, wait 1–2 minutes, then stir in the Greek yogurt. This keeps the sauce smooth and creamy instead of curdling.
- Bloom the spices: Cook the spices with the garlic and ginger for about 1 minute. This brings out their aroma and gives the curry a deeper flavor.
- Cut the sweet potatoes evenly: Similar-sized cubes cook at the same rate and become tender without some pieces turning mushy.
- Give the sweet potatoes a head start: Simmer them for 10 minutes before adding the broccoli so both vegetables finish cooking at the right time.
- Use thick Greek yogurt: It gives the curry a richer, creamier consistency without making the sauce watery.
- Don’t boil after adding the yogurt: Once the Greek yogurt is stirred in, the curry is ready. High heat can cause the sauce to separate.
- Adjust the consistency first: If the curry looks too thin, simmer it uncovered for a few minutes before adding the yogurt. If too thick, add a splash of broth.
- Taste for salt before serving: Start with 1 teaspoon, then adjust at the end. You may need closer to 1½ teaspoons once all the vegetables and beans are added.
- Balance the spices if needed: If the spices taste a little sharp, 1–2 teaspoons of sugar can round out the flavors. This is completely optional.
- Add lime when serving: A squeeze of fresh lime brightens the curry without making the entire pot too acidic.
- Reheat gently: Warm leftovers over low heat without boiling to help the yogurt sauce stay creamy.
Frequently Asked Questions
It shouldn’t if you add it correctly. Turn off the heat, let the curry cool for 1–2 minutes, then stir in the Greek yogurt until smooth. Avoid boiling the curry afterward.
Yes. Whole-milk Greek yogurt gives you the richest texture, but low-fat Greek yogurt and Skyr work well too and provide even more protein.
Absolutely. Cauliflower, butternut squash, zucchini, green beans, peas, or regular potatoes are all good options. Just adjust the cooking time depending on the vegetables you choose.
Chickpeas or cannellini beans are the easiest substitutes. You could also use cooked lentils for a high protein vegetable curry with a slightly different texture.
Yes. The sugar is completely optional. We like adding 1–2 teaspoons if the spices taste a little sharp, but taste the finished curry first and only add it if needed.
Yes. You can prepare the entire curry ahead and refrigerate it. The flavors are delicious the next day. Reheat gently over low heat without bringing it to a boil.
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave, avoiding a hard boil so the sauce stays creamy.
You can also freeze it for up to 3 months. Thaw overnight in the refrigerator, then reheat gently. The yogurt sauce may separate slightly after freezing, but a good stir will help bring it back together.
More Indian-Inspired Dinners
- Chana Masala
- Dal Makhani
- Eggplant Curry
- Kidney Bean Curry / Rajma
- Cauliflower Curry
- Coconut Curry with Chickpeas
- Dal / Split Lentil Dal
- Curry Lentil Soup
If you try this Greek Yogurt Vegetable Curry Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Greek Yogurt Vegetable Curry
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic grated
- 1 inch ginger grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- ¼ teaspoon red pepper flakes
- 1½ cups vegetable broth
- 1 can crushed tomatoes 15 oz / 400 g can
- 1 can butter beans 15 oz / 400 g can
- 3 cups sweet potatoes diced
- 3 cups broccoli florets
- 4 cups baby spinach
- 1 teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 1 teaspoon garam masala optional
- 1 cup Greek yogurt
- 1 lime
Instructions
- Sauté the aromatics: Heat 2 tablespoons olive oil in a large pot. Add 1 medium onion and cook for 3 minutes.Stir in 3 cloves garlic, 1 inch ginger (both grated), 2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric powder, and ¼ teaspoon red pepper flakes. Cook for 1 minute until fragrant.
- Add and simmer: Stir in 1½ cups vegetable broth, 1 can crushed tomatoes, 1 can butter beans (drained), 3 cups sweet potatoes (diced), 1 teaspoon salt, and ¼ teaspoon black pepper. Cover and simmer for 10 minutes.Stir in 3 cups broccoli florets, cover, and simmer for another 10–15 minutes, or until the sweet potatoes are fork-tender. Stir occasionally.
- Make it creamy: Turn off the heat. Stir in 4 cups baby spinach and 1 teaspoon garam masala until wilted. Let the curry cool down 1 minute, then stir in 1 cup Greek yogurt until smooth and creamy.
- Serve: Taste and adjust the salt. If the spices taste a little sharp, you can stir in 1 to 2 teaspoons of sugar.Serve with rice, naan, or roti. Top with lime juice, cilantro, or extra Greek yogurt.
Notes
- Olive oil → Avocado oil or neutral cooking oil.
- Onion → Yellow, white, or red onion.
- Garlic → Omit or use garlic-infused olive oil.
- Ginger → Ginger paste or ground ginger.
- Curry powder → Mild or hot curry powder.
- Coriander, cumin & turmeric → Adjust amounts to taste.
- Red pepper flakes → Cayenne or omit.
- Crushed tomatoes → Tomato puree or blended canned whole tomatoes.
- Vegetable broth → Water + vegetable bouillon.
- Butter beans → Chickpeas, cannellini beans, or lentils.
- Sweet potatoes → Butternut squash or regular potatoes.
- Broccoli → Cauliflower, green beans, or zucchini.
- Spinach → Kale or Swiss chard.
- Garam masala → Additional curry powder.
- Greek yogurt → Low-fat Greek yogurt or Skyr.
- Lime → Lemon
- Add yogurt off the heat: Wait 1–2 minutes to keep it smooth and creamy.
- Bloom the spices: Cook with garlic and ginger for 1 minute for deeper flavor.
- Cut sweet potatoes evenly: They’ll cook at the same rate.
- Give potatoes a head start: Simmer 10 minutes before adding broccoli.
- Use thick Greek yogurt: It makes the sauce richer and creamier.
- Adjust consistency first: Reduce if thin; add broth if thick.
- Taste for salt: Start with 1 teaspoon and adjust before serving.
- Balance sharp spices: Add 1–2 teaspoons sugar if needed.
- Finish with lime: Add a squeeze just before serving.
- Store and reheat gently: Refrigerate leftovers and reheat without boiling to keep the sauce creamy.
Nutrition
Don’t Lose This Recipe
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Looks delicious! Can’t wait to make it.
LOVE all your recipes!🫶🏼🥹💙
So happy to hear, Kim!! Thanks so much for your kind greeting, we appreciate you 🙏