This Veggie Curry with Cardamom Yogurt is a vibrant, flavor-packed dish that brings warmth to any table. Creamy coconut milk melds with aromatic spices, while tender vegetables soak up the rich, golden sauce. The cardamom-infused yogurt adds a cool, fragrant contrast, balancing the dish beautifully. In just under an hour, you’ll have a meal that’s both nourishing and indulgent, perfect for cozy nights or impressing guests.
Every bite offers a delightful mix of textures—soft veggies, velvety sauce, and a hint of crunch from toasted garnishes. The curry’s layered flavors—sweet, spicy, and tangy—will leave your taste buds dancing. It’s a dish that feels special yet simple, proving that wholesome ingredients can create something truly extraordinary.
Ingredients for Veggie Curry with Cardamom Yogurt
- For the Cardamom Yogurt:
- 1 individual package yogurt (Icelandic, Greek, soy, or coconut)
- Seeds from 6 cardamom pods, minced
- ½ teaspoon brown mustard seeds
- 1 tablespoon extra-virgin olive oil
- Pinch of sugar
- Tiny squeeze of lemon juice
- Sea salt, to taste
- For the Tomato Vegetable Curry:
- ½ package tofu, cubed (about 1 cup)
- 1 tablespoon coconut oil
- 1 tablespoon vegan butter
- 1 yellow onion, chopped
- 1 garlic clove, minced
- 1 tablespoon minced ginger
- 1 serrano chile, minced (remove seeds for less heat)
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon fenugreek
- 1 teaspoon brown mustard seeds
- 1.5 cups chopped mushrooms
- 1 carrot, chopped
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cans diced tomatoes
- Pinch of sugar
- 1 cup light coconut milk (add more for creamier texture)
- 1 cup frozen peas
- Sea salt, to taste
- Chopped cilantro, for garnish
Step-by-Step Instructions
- Make the Cardamom Yogurt:
- In a bowl, mix the yogurt, minced cardamom seeds, brown mustard seeds, olive oil, sugar, lemon juice, and salt.
- Taste and adjust seasonings as needed. Refrigerate until ready to serve.
- If the yogurt is too thick, thin it with a little water until creamy.
- Prepare the Vegetable Curry:
- Preheat the oven to 400°F (200°C). Bake the cubed tofu for 15-20 minutes until slightly golden and firm. Set aside.
- While the tofu bakes, prepare and chop all vegetables.
- In a large skillet, heat the coconut oil and vegan butter over medium-high heat.
- Add the onion, garlic, ginger, and serrano chile. Cook for 5-7 minutes, stirring occasionally, until onions are translucent.
- Add the curry powder, cumin, fenugreek, and mustard seeds. Stir for 2 minutes until fragrant.
- Add the mushrooms and a pinch of salt. Cook for 1 minute.
- Stir in the carrot, broccoli, and cauliflower. Cook for 2-3 minutes until mushrooms begin to soften.
- Add the diced tomatoes, a pinch of sugar, and coconut milk. Stir to combine.
- Reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Add the baked tofu and frozen peas. Simmer gently until peas are warmed through.
- Taste and adjust seasonings. Add more coconut milk if desired for creaminess.
- Garnish with chopped cilantro.
- Serve: Enjoy the curry with the cardamom yogurt, naan, or rice.
Perfect Pairings: Serving Suggestions
This Veggie Curry with Cardamom Yogurt shines when served with warm naan bread or fluffy basmati rice. For a complete meal, add a simple side salad with lemon vinaigrette or roasted papadums for extra crunch. Don’t forget to drizzle the cardamom yogurt generously over the curry for a creamy, aromatic finish!
Make It Your Own: Recipe Variations
Feel free to swap out veggies based on what’s in season or your preferences—zucchini, bell peppers, or sweet potatoes work beautifully. For a protein boost, try chickpeas or lentils instead of tofu. If you’re not a fan of spicy heat, skip the serrano chile or use a milder pepper like jalapeño.
Time-Saving Tips for Busy Cooks
Prep your veggies and tofu the night before to save time. Use pre-minced garlic and ginger for convenience, or keep a jar of each in your fridge. If you’re short on time, skip baking the tofu and simply pan-fry it until golden while the curry simmers.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water or coconut milk to loosen the sauce. The flavors deepen overnight, making this curry even more delicious the next day!
Special Notes for Success
If your yogurt is too thick, thin it with water gradually until it reaches a creamy consistency. For a richer curry, use full-fat coconut milk instead of light. Don’t rush the simmering process—letting the curry sit allows the flavors to meld beautifully. Enjoy experimenting and making this dish your own!
Veggie Curry with Cardamom Yogurt
Ingredients
For the Cardamom Yogurt:
- 1 individual package yogurt of your choice (Icelandic, Greek, soy, coconut)
- Seeds from 6 cardamom pods, minced
- ½ teaspoon brown mustard seeds
- 1 tablespoon extra-virgin olive oil
- Pinch sugar
- Tiny squeeze lemon
- Sea salt, to taste
For the Tomato Vegetable Curry:
- ½ package tofu, cubed (about 1 cup)
- 1 tablespoon coconut oil
- 1 tablespoon vegan butter
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 1 tablespoon minced ginger
- 1 serrano chile, minced
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon fenugreek
- 1 teaspoon brown mustard seeds
- 1.5 cups chopped mushrooms
- 1 carrot, chopped
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cans diced tomatoes
- Pinch sugar
- 1 cup light coconut milk
- 1 cup frozen peas
- Sea salt
- Chopped cilantro, for garnish
Instructions
- Make the cardamom yogurt: Mix the yogurt, minced cardamom seeds, brown mustard seeds, olive oil, sugar, lemon juice, and salt and adjust the seasonings to taste. Set in the refrigerator while you prepare the rest of the meal. If the yogurt is too thick before serving, thin with water until it has a creamy consistency.
- Prepare the vegetable curry: Bake the cubed tofu in a 400-degree oven for 15-20 minutes until slightly golden brown and a little more firm.
- Meanwhile, prepare and chop all ingredients so you have them ready to go before you start cooking.
- In a large skillet, heat the oil and butter over medium/high heat. Add the onion, garlic, ginger, and chopped chile. Cook, stirring occasionally, until the onions begin to turn translucent, 5-7 minutes.
- Add the curry powder, cumin, fenugreek, and mustard seeds and stir for another couple of minutes until fragrant.
- Add the mushrooms and a few pinches of salt and cook another minute or so.
- Add the carrot, broccoli, and cauliflower and cook for another couple of minutes until the mushrooms have started to cook down.
- Add the tomatoes, a pinch of sugar, and coconut milk and stir to combine. Turn heat down and simmer, stirring occasionally, for about 20 more minutes.
- Add the peas and baked tofu cubes and let simmer over barely any heat until the peas are warmed through. This is forgiving – ours sat longer due to our fire situation and it tasted better the longer it sat, giving the flavors a longer time to marry together.
- Taste and adjust seasonings as you wish. If you would like it creamier add more coconut milk.
- Garnish with the chopped cilantro. Serve with the cardamom yogurt, naan, and rice if you wish.