Dairy-Free Yogurt Curry
Indulge in the comforting flavors of this Dairy-Free Yogurt Curry, a creamy, plant-based twist on a classic favorite. Made with a velvety blend of full-fat coconut milk and dairy-free yogurt, this wholesome curry is rich, aromatic, and packed with bold Indian spices like turmeric, garam masala, and paprika. Combined with tender chickpeas, fresh spinach, and a zesty hint of lime, it’s a nutrient-packed dish that's perfect for vegetarians, vegans, or anyone looking for a dairy-free alternative. Ready in just 35 minutes, this recipe is perfect for busy weeknights and pairs beautifully with steamed basmati rice or warm, fluffy naan. Its vibrant flavors and nutritious ingredients will make this curry a staple in your meal rotation.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 inch piece, grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoons paprika
- 1 cup tomato puree
- 1 cup full-fat coconut milk
- 1 cup dairy-free plain yogurt
- 1 cup vegetable broth
- 1 14-ounce can, drained and rinsed chickpeas
- 2 cups fresh spinach
- 2 tablespoons, chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon (adjust to taste) salt
- 0.25 teaspoons black pepper
Instructions
Heat the coconut oil in a large skillet or pot over medium heat.
Add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes soft and translucent.
Add the minced garlic and grated ginger. Sauté for an additional 1-2 minutes until fragrant.
Stir in the ground cumin, ground coriander, turmeric powder, garam masala, and paprika. Cook the spices for 1 minute to toast them, stirring constantly to prevent burning.
Mix in the tomato puree and cook for 2-3 minutes, allowing it to thicken slightly.
Pour in the coconut milk, dairy-free yogurt, and vegetable broth. Stir well to combine.
Add the chickpeas, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally.
Toss in the fresh spinach and cook for another 2-3 minutes until the spinach wilts.
Stir in the fresh lime juice and garnish with chopped cilantro.
Serve warm over basmati rice or with dairy-free naan. Enjoy!
Nutrition Facts
Calories |
1915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3185 mg | 138% | |
| Total Carbohydrate | 199.7 g | 73% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 52.1 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 691 mg | 53% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 3935 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
