At the risk of being repetitive, I must tell you this was a total winner and yes, it will go into our regular rotation. Other veggies can be used, like potatoes, green beans, butternut squash. The method won’t change. This side dish is rich and light at the same time. Contrary to most curries that rely on heavy cream or coconut milk, the yogurt offers just that amount of creaminess you might crave. Use full-fat yogurt to make sure the sauce won’t separate.

(inspired by Chetna’s Healthy Indian)

2 tablespoons grapeseed oil, divided
1 medium size cauliflower, florets cut in small pieces
2 to 3 small sweet potatoes, cut in 1/2 inch pieces
1 teaspoon cumin seeds
1/2 inch piece fresh ginger, peeled and minced
1/3 cup tomato purée
1 tablespoon Sambal Oelek
1 tablespoon ground coriander
1 teaspoon salt
1 cup water
3/4 cup full-fat yogurt

Heat 1 tablespoon of grapeseed oil in a pan, add the cauliflower florets and sweet potatoes, a little sprinkle of salt, and cook on a medium-to-high heat until they start to brown. Remove to a bowl.

Add one more tablespoon of oil to the pan, heat and add cumin and ginger. Saute for 30 seconds to 1 minute, just until fragrant. Immediately add the tomato pure, Sambal Oelek, coriander and salt. Stir and keep in medium-heat. Mix the yogurt with water in a small bowl, then add to the pan, together with the reserved veggies.

Cover the pan and and simmer for about 20 minutes. If the sauce is too liquid, remove the lid and reduce it a bit before serving. Taste and adjust seasoning.


to print the recipe, click here

Comments: As I mentioned in the beginning, this recipe can be adapted to include many veggies. I would avoid zucchini because it would turn a bit too soft, although it could probably work if you roasted it and added in the very end.

The recipe was inspired by Chetna’s new book. Remember her from one of the greatest seasons of the Great British Bake Off? Chetna was often praised for her intuition with flavors. Her new book proves she is not only a great baker, but a fantastic cook. I got the idea of using yogurt as a base for the curry from one of her recipes. From her book I also recently made a delicious Tomato and Raisin Chutney.

It was my first time making chutney, and using this interesting ingredient called asafoetida. I loved it, and will definitely be making other chutneys in the future. Her book has quite a few options, all pretty unique.

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  1. How absolutely interesting ! Well . . . I love and use cauliflower and sweet potatoes ALL the time ! And yogurt is used every day in this household and sambal oelek which always calls out its importance . . .a rather new interesting dish to prepare !! For me this is a tad short of a ‘curry’ with but cumin and coriander extra one uses every day anyways . . . perchance I’ll play a little in my Australasian heaven . . . but asafoetida or hing powder as some of you may know it – absolutely wonderful to add ! thanks heaps . . . .

    Liked by 1 person

    • I use the term curry in the more strict way it is actually used in India, which simply means sauce – it is true that when we think of curry we associate with the inclusion of many Middle Eastern spices, but I think that if Chetna calls it curry, I make no sin by doing the same 😉 at any rate, it is delicious and definitely can go with more spices if you prefer – the sambal is just sooooo delicious in it!

      Liked by 1 person

      • Fully agree with you regarding the ‘real’ meaning of ‘curry’ ! I mean the term arose from British memsahibs asking their Indian and Malaysian kitchen staffs what a particular dish was called . . . and with language difficulties most simply answered ‘curry’ 🙂 ! Sally I have tried to tell people that all my life but have rarely been believed !!! I must asddmit to loving quite deep flavour in mine with garlic, turmeric etc usually playing a part . . . . I most often reach for Keralan, Goan, Malaysian and Indonesian recipes . . . .

        Liked by 1 person

        • your taste and mine are pretty similar – except for the fact that I cannot cook with garlic because of my beloved’s sensitivities… 😉 I love cuisines that mix sweet and sour, spice and cream… yin and yang… 😉

          Liked by 1 person

  2. Hi there,
    I think this sounds delicious and I like the notion of yogurt for a lighter profile.

    You mention Sambal Oelek. I see Huy Fong who is famous for Siracha only uses chilis but here is a variation, while not Oelek, looks like it would be intriguing to use. What do you think?


    Liked by 1 person


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