Sugar-Free Yogurt Curry
Discover the creamy, tangy delight of Sugar-Free Yogurt Curry, a wholesome and flavorful twist on a classic Indian-inspired dish. This quick and easy recipe features a luscious base of unsweetened yogurt, infused with the bold aromas of cumin, mustard seeds, and a medley of spices like turmeric, coriander, and ground cumin. Perfectly balanced with fresh garlic, ginger, and optional green chili for a touch of spice, this curry is a healthy option free of added sugars, making it perfect for those seeking guilt-free indulgence. Ready in just 30 minutes and ideal for pairing with steamed rice, quinoa, or soft flatbreads, it’s a satisfying dish for weeknight dinners or any occasion. Garnished with fresh cilantro, this sugar-free curry is a comforting, nutritious, and flavorful meal you’ll love adding to your rotation!
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Recipe Information
Ingredients
- 400 grams Plain unsweetened yogurt (preferably full-fat or Greek yogurt)
- 2 tablespoons Cooking oil (such as coconut, avocado, or sunflower oil)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 large Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 1 unit Green chili, finely chopped (optional, for spice)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 100 milliliters Water
- 2 tablespoons Fresh cilantro leaves, chopped
Instructions
In a mixing bowl, whisk the unsweetened yogurt until smooth and set it aside at room temperature.
Heat the cooking oil in a large pan or skillet over medium heat.
Once the oil is hot, add the cumin seeds and mustard seeds. Allow them to sizzle and pop for about 30 seconds to release their aromas.
Add the finely chopped onion to the pan and sauté until golden brown, about 5-6 minutes.
Stir in the minced garlic, ginger, and green chili. Cook for another 1-2 minutes until fragrant.
Reduce the heat to low and add the ground turmeric, ground coriander, ground cumin, and salt. Stir well to coat the onion mixture in the spices.
Add the 100 ml of water to the pan and mix thoroughly, simmering for 2 minutes to form a cohesive sauce base.
Turn the heat to the lowest possible setting. Gradually whisk in the yogurt, 1-2 tablespoons at a time, to ensure it doesn’t curdle while incorporating. Stir continuously.
Allow the curry to simmer gently on low heat for 3-5 minutes, stirring occasionally. Do not let the yogurt boil.
Remove the curry from heat and garnish with freshly chopped cilantro leaves.
Serve hot with steamed rice, quinoa, or flatbread of your choice.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2571 mg | 112% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 18.3 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 535 mg | 41% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1136 mg | 24% | |
*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.
