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–+ servings
Greek yogurt cauliflower curry topped with herbs on white marble table in natural light.

Greek Yogurt Cauliflower Curry (No Coconut Milk)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Nico Pallotta

  • 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

  • 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.
    Step 1 Chopped onion cooking in olive oil with garlic and ginger in a large skillet.
  • 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.
    Step 2 Curry spices toasting in oil with onions and garlic in a warm skillet.
  • 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.
    Step 3 Cauliflower and chickpeas simmering in tomato curry sauce in a large skillet.
  • 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.
    Step 4 Greek yogurt stirred into warm cauliflower curry 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.
    Step 5 Cauliflower curry served with basmati rice, herbs, and lemon wedges on marble table.
Substitutions
  • 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
 
Tips
  • 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
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