Dairy-Free Yogurt Curry

Experience the rich, comforting flavors of this Dairy-Free Yogurt Curry, a perfect fusion of creamy indulgence and bold spices—all without a drop of dairy. This plant-based delight combines the velvety richness of coconut milk and dairy-free yogurt with a fragrant medley of toasted cumin, coriander, garam masala, and turmeric, creating a luscious curry base. Packed with protein-rich chickpeas, fresh spinach, and a hint of zesty lime juice, it’s a wholesome, satisfying meal ready in just 35 minutes. Serve it atop fluffy basmati rice or pair it with warm, dairy-free naan for a vibrant, nutrient-packed dinner that’s both vegan and gluten-free. Ideal for weeknights yet impressive enough for entertaining, this curry is a flavorful addition to your plant-based recipe repertoire.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Heat the coconut oil in a large skillet or pot over medium heat.

Step 2

Add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes soft and translucent.

Step 3

Add the minced garlic and grated ginger. Sauté for an additional 1-2 minutes until fragrant.

Step 4

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.

Step 5

Mix in the tomato puree and cook for 2-3 minutes, allowing it to thicken slightly.

Step 6

Pour in the coconut milk, dairy-free yogurt, and vegetable broth. Stir well to combine.

Step 7

Add the chickpeas, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally.

Step 8

Toss in the fresh spinach and cook for another 2-3 minutes until the spinach wilts.

Step 9

Stir in the fresh lime juice and garnish with chopped cilantro.

Step 10

Serve warm over basmati rice or with dairy-free naan. Enjoy!

Nutrition Facts

Serving size	(1614.9g)

Amount per serving	% Daily Value*
Calories	1914.9

Total Fat 107.3g	0%
Saturated Fat 77.2g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 3185.3mg	0%
Total Carbohydrate 199.7g	0%
Dietary Fiber 51.6g	0%
Total Sugars 52.1g
Protein 59.2g	0%

Vitamin D 0IU	0%
Calcium 691.1mg	0%
Iron 30.2mg	0%
Potassium 3934.7mg	0%

*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.

Source of Calories

Fat: 48.3%

Protein: 11.8%

Carbs: 39.9%