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–+ servings
Greek yogurt vegetable curry with a golden spoon, veggies, and creamy yogurt.

Greek Yogurt Vegetable Curry

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic grated
  • 1 inch (2½ cm) 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 (375 ml) vegetable broth
  • 1 can crushed tomatoes 15 oz / 400 g can
  • 1 can butter beans 15 oz / 400 g can
  • 3 cups (380 g) sweet potatoes diced
  • 3 cups (210 g) broccoli florets
  • 4 cups (150 g) baby spinach
  • 1 teaspoon salt or more to taste
  • ¼ teaspoon black pepper
  • 1 teaspoon garam masala optional
  • 1 cup (250 g) Greek yogurt
  • 1 lime

  • 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.
    Step 1 Onion, garlic, ginger, and spices cooking in olive oil 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.
    Step 2 Butter beans, diced sweet potatoes, tomatoes, and broccoli simmering together in the spiced curry sauce.
  • 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.
    Step 3 Spinach and Greek yogurt stirred into the curry off the heat until the sauce becomes smooth.
  • 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.
    Step 4 Finished Greek Yogurt Vegetable Curry topped with lime.
Substitutions
  • 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
 
Tips
  • 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.
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