This Greek Yogurt Cauliflower Curry is a creamy, cozy, and protein-rich one-pot dinner with tender cauliflower, chickpeas, and warm spices in a silky yogurt curry sauce.
For more easy vegetarian curry recipes, try our lentil curry, chickpea curry, and cauliflower coconut curry.
Why you’ll love this Greek Yogurt Cauliflower Curry!
Louise and I created this creamy cauliflower curry for nights when we want something cozy and satisfying, but a little lighter than the usual coconut milk curries 🥘✨. The Greek yogurt melts into the sauce and makes it silky, rich, and wonderfully creamy without feeling heavy.
We’ve been using Greek yogurt in everything lately — from breakfast to baking — because it adds creaminess while keeping recipes protein-rich and naturally lower in saturated fat. It also pairs beautifully with warm spices like cumin, turmeric, and curry powder 🌿.
This easy curry is packed with tender cauliflower and chickpeas in a flavorful one-pot sauce that’s perfect with rice or naan. It’s a simple weeknight dinner that feels comforting, nourishing, and made for everyday cooking.
P.S. Spoon some raita or tadka on top, and serve it with basmati rice, naan bread, or warm paratha to soak up every bit of the creamy sauce.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Olive oil: helps build flavor and gives this one pot cauliflower curry a rich base. Substitute avocado oil or butter.
- Onion: adds sweetness and depth. Substitute shallots, leeks, or green onion for a milder flavor.
- Garlic: fresh garlic adds bold flavor. If you are garlic intolerant, use garlic-infused olive oil or a pinch of asafoetida instead.
- Ginger: brings warmth and freshness. Substitute ground ginger in a pinch.
- Curry powder: the main flavor base for this Indian-inspired cauliflower curry. Mild or medium curry powder both work well.
- Ground cumin, coriander, turmeric, and red pepper flakes: add warmth and color. Adjust the spice level to your taste.
- Vegetable stock: keeps the sauce flavorful without feeling heavy. Use water with bouillon if needed.
- Crushed tomatoes: add richness and balance the yogurt sauce. Diced tomatoes or tomato puree also work.
- Chickpeas: make the curry hearty and fiber-rich. Substitute white beans or red lentils.
- Greek yogurt: creates a creamy sauce without coconut milk. Use low-fat Greek yogurt or Skyr for an even more protein-rich vegetarian cauliflower curry.
- Cauliflower: the star of the recipe. Broccoli or sweet potatoes also work well.
How to Make Greek Yogurt Cauliflower Curry
Step 1: Cook the onion, garlic, and ginger
Heat the olive oil in a large skillet or Dutch oven over medium-low heat.
Add the chopped onion and cook for about 3 minutes, stirring often, until softened.
Stir in the grated garlic and ginger and cook for 1 more minute, until fragrant.
Step 2: Toast the spices
Add the curry powder, cumin, red pepper flakes, turmeric, and coriander.
Stir the spices for about 1 minute so they toast gently in the oil. This simple step gives the curry a deeper flavor and makes this easy chickpea cauliflower curry extra cozy and aromatic.
Step 3: Simmer the curry
Pour in the vegetable stock and crushed tomatoes, then add the chickpeas and cauliflower florets.
Season with salt and black pepper, bring to a gentle simmer, cover with a lid, and cook for 20 to 25 minutes, stirring occasionally, until the cauliflower is tender.
This healthy cauliflower curry should feel rich and comforting while still light enough for an easy weeknight dinner.
Step 4: Taste and Adjust
Turn off the heat and let the curry stop bubbling completely. Wait 1 to 2 minutes, then stir in the Greek yogurt and garam masala, if using, until the sauce is smooth and creamy.
This little pause helps prevent the yogurt from curdling.
Step 5: Serve
Taste and adjust the seasoning, and add a teaspoon of sugar if you’d like to soften and round out the spices. Serve the curry over basmati rice or with warm naan or paratha.
For extra freshness, top with chopped cilantro, a squeeze of lemon or lime juice, or a spoonful of raita.
Easy Protein Boosts
- Tofu: Add 1 block (14 to 16 ounces) extra-firm tofu, patted dry and cubed. Brown it in a skillet with a little oil and salt, then stir it into the curry during the last 10 minutes of simmering.
- Red lentils: Add ½ cup dry red lentils with the vegetable stock and tomatoes. You will need an extra cup or two of broth or water as the lentils cook and thicken the sauce.
- Shredded chicken: Stir in 2 to 3 cups cooked shredded chicken during the last 5 minutes of cooking, just long enough to warm it through before adding the yogurt.
Tips
- Use thick yogurt: Use full-fat or low-fat Greek yogurt with a thick texture. Thin yogurt is more likely to split in the hot sauce.
- Add yogurt off the heat: Let the curry stop bubbling before stirring in the yogurt. This helps keep the sauce smooth and creamy.
- Cut evenly: Cut the cauliflower into similar-sized florets so they cook evenly.
- Toast the spices: Don’t rush the spices. Cooking them in oil for a minute helps build a deeper curry flavor.
- Adjust the consistency: If the sauce gets too thick, add a splash of vegetable stock or water until you reach your favorite consistency.
- For a thicker curry: Simmer a little longer before adding the yogurt for a richer and creamier sauce.
- Taste before serving: A little extra salt, lemon juice, or garam masala at the end can really brighten the flavors.
- Make it ahead: This curry tastes even better the next day after the spices have time to develop. Just reheat it gently over low heat so the yogurt stays smooth and creamy.
- Add more vegetables: Stir in spinach, peas, or diced sweet potatoes for extra color and texture.
Frequently Asked Questions
Yes, but Greek yogurt works best because it is thicker and less likely to split. If using regular yogurt, choose plain full-fat yogurt and stir it in after turning off the heat.
This curry has a gentle warmth rather than strong heat. For a milder curry, reduce or skip the red pepper flakes. For more heat, add extra chili flakes or a chopped chili pepper.
Yes. You can use unsweetened dairy-free Greek-style yogurt or a splash of coconut milk. The sauce may taste slightly different, but it will still be creamy and delicious.
Basmati rice, naan, paratha, or warm pita all work well. For extra freshness, add cilantro, lemon juice, or cucumber raita on top.
Absolutely. Spinach, peas, carrots, sweet potatoes, or broccoli are all great additions to this easy curry.
Let the curry cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat it gently on low heat to keep the yogurt sauce smooth and creamy.
More Cozy Curries Cinners
- Aloo Gobi
- Vegetable Curry
- Tofu Curry
- Eggplant curry
- Greek Yogurt Lentil Curry
- Butternut Squash Chickpea Curry
- Chana Masala
- Easy Red Lentil Dal
For more easy dinner ideas, browse our collection of Indian vegetarian recipes and cozy curry recipes.
If you try this Greek Yogurt Cauliflower Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Greek Yogurt Cauliflower Curry (No Coconut Milk)
Video
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
- ¼ teaspoon red pepper flakes more or less to taste
- 1½ cups vegetable stock (360 ml)
- 1 can crushed tomatoes 15 oz / 400 g can
- 1 can chickpeas 15 oz / 400 g can or 1½ cups / 230 g cooked chickpeas
- 1 cauliflower cut into florets (about 2 lb / 1kg)
- 1 teaspoon salt more or less to taste + black pepper
- 1 cup Greek yogurt (240g)
- 1 teaspoon garam masala optional
Instructions
- Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-low heat. Add 1 medium onion (chopped) and cook for 3 minutes until softened. Stir in 3 cloves garlic and 1 teaspoon ginger (both grated) and cook for 1 more minute.
- Add 2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground turmeric, and ¼ teaspoon red pepper flakes. Stir for 1 minute until fragrant.
- Pour in 1½ cups vegetable stock and 1 can crushed tomatoes. Add 1 can chickpeas (rinsed) and 1 cauliflower cut into florets. Season with 1 teaspoon salt and black pepper and stir well.Bring to a gentle simmer, cover with a lid, and cook for 20 to 25 minutes, stirring occasionally, until the cauliflower is fork-tender.
- Turn off the heat and let the curry stop bubbling completely. Wait 1 to 2 minutes, then stir in 1 cup Greek yogurt and 1 teaspoon garam masala, if using, until smooth and creamy.
- Taste and adjust the seasoning, then serve with basmati rice, naan, or paratha. Top with cilantro, lemon or lime juice, or raita if you like.
Notes
- Olive oil → Avocado oil or butter
- Onion → Shallots, leeks, or green onion
- Garlic → Garlic-infused olive oil or a pinch of asafoetida
- Ginger → Ground ginger
- Curry powder → Mild or medium curry powder
- Ground cumin, coriander, turmeric, and red pepper flakes → Adjust amounts to taste or replace with more curry powder
- Vegetable stock → Water + bouillon
- Crushed tomatoes → Diced tomatoes or tomato puree
- Chickpeas → White beans or red lentils
- Greek yogurt → Low-fat Greek yogurt or Skyr
- Cauliflower → Broccoli or sweet potatoes
- Use thick yogurt → Thin yogurt can split more easily
- Add yogurt off the heat → Keeps the sauce smooth and creamy
- Cut evenly → Helps the cauliflower cook at the same speed
- Toast the spices → Builds deeper curry flavor
- Adjust the consistency → Add broth or water if needed
- For a thicker curry → Simmer longer before adding yogurt
- Taste before serving → Lemon juice or garam masala can brighten the flavors
- Make it ahead → Reheat gently over low heat
- Add more vegetables → Try spinach, peas, or sweet potatoes
- Storage → Keep leftovers in an airtight container in the fridge for up to 4 days
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.
A Good And Wonderful Recipe.
Thank You ❤️🥰🥰🥰❤️
I do not see any mention of how many people this recipe is for.
Thank you.
Hi Christine,
The cauliflower curry serves 4 people 😊 You can always find the servings information in the recipe card near the ingredients section (the “jump to recipe” button).
I hope you’ll give it a try! Best,
Louise