Sugar-Free Yogurt Curry

Creamy, flavorful, and naturally sugar-free, this yogurt curry is a wholesome twist on a classic Indian-inspired dish. Featuring a base of rich, unsweetened yogurt and a medley of aromatic spices like turmeric, coriander, and cumin, this recipe offers a perfect balance of tangy and savory flavors without any added sweeteners. The slow simmering technique ensures that the yogurt stays silky smooth, while ingredients like mustard seeds, cumin seeds, and fresh aromatics like garlic, ginger, and green chili create a fragrant spice blend that’s sure to delight your senses. Ready in just 30 minutes, this versatile curry pairs beautifully with steamed rice, quinoa, or warm flatbreads, making it an ideal weeknight dinner option. Packed with protein and free of added sugar, this one-pot comfort dish is tailored for those seeking a healthy, flavorful meal that doesn’t compromise on taste.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

In a mixing bowl, whisk the unsweetened yogurt until smooth and set it aside at room temperature.

Step 2

Heat the cooking oil in a large pan or skillet over medium heat.

Step 3

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.

Step 4

Add the finely chopped onion to the pan and sauté until golden brown, about 5-6 minutes.

Step 5

Stir in the minced garlic, ginger, and green chili. Cook for another 1-2 minutes until fragrant.

Step 6

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.

Step 7

Add the 100 ml of water to the pan and mix thoroughly, simmering for 2 minutes to form a cohesive sauce base.

Step 8

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.

Step 9

Allow the curry to simmer gently on low heat for 3-5 minutes, stirring occasionally. Do not let the yogurt boil.

Step 10

Remove the curry from heat and garnish with freshly chopped cilantro leaves.

Step 11

Serve hot with steamed rice, quinoa, or flatbread of your choice.

Nutrition Facts

Serving size	(726.2g)

Amount per serving	% Daily Value*
Calories	638.5

Total Fat 44.3g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 0g
Cholesterol 40mg	0%
Sodium 2570.6mg	0%
Total Carbohydrate 35.8g	0%
Dietary Fiber 5.6g	0%
Total Sugars 18.3g
Protein 28.8g	0%

Vitamin D 213.3IU	0%
Calcium 535.3mg	0%
Iron 6.8mg	0%
Potassium 1136.0mg	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: 60.7%

Protein: 17.5%

Carbs: 21.8%