Curry Yogurt Dip for Roasted Cauliflower

• 1/2 cup plain Greek yogurt
• 1/2 cup full-fat coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 clove garlic, minced
• 1 tablespoon fresh cilantro, chopped

Steps

1. 1 In a medium bowl, whisk together Greek yogurt and coconut milk until smooth.
2. 2 Stir in curry powder and cumin until well combined.
3. 3 Add lemon juice, salt, cayenne pepper, and minced garlic.
4. 4 Mix until all ingredients are evenly distributed.
5. 5 Fold in fresh cilantro.
6. 6 Taste and adjust seasoning if needed.
7. 7 Serve immediately with roasted cauliflower.

Equipment

• Medium bowl
• Whisk

Variations

• Add a tablespoon of mango chutney for a sweet twist.
• Include a teaspoon of garam masala for a deeper flavor profile.

Substitutions

• Substitute Greek yogurt with dairy-free yogurt for a vegan option.
• Use almond milk in place of coconut milk for a nutty flavor.

Pairings

• Pairs well with roasted vegetables, grilled meats, or as a condiment in a veggie wrap.

Nutrition

Tips

• For a smoother dip, blend all ingredients in a food processor.
• This dip can also accompany raw veggies or pita chips.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Stir before serving.

Freezing: Does not freeze well due to yogurt separation.

Serving Suggestions

• Serve with roasted cauliflower, naan bread, or as a topping for grilled chicken.

FAQ