vegetable yogurt curry

As you can probably tell, I really love to make curries. I’ve shared quite a lot of my curry recipes with you now, but today I just had to share another one for a very exciting reason… I’m going to Goa!

I honestly can’t wait for my trip. I’ve never been to India before, and it’s somewhere I’ve always wanted to visit. It has definitely inspired a lot of my life, and especially my cooking interests. I’m so excited to try all of the authentic Indian food on my travels and eat until my heart’s content!

As soon as I’d booked my trip, I knew I had to celebrate. So, I of course made myself a special curry. Wanting to make something that would prepare me for my travels, I decided to base the dish around a common ingredient used in Goan Curry – yogurt. I’d hadn’t made many curries with yogurt before, but I knew the ingredient would bring a rich and creamy element to the dish, as well as a slightly tangy, sour taste.

Based on this, I decided to make a lightly heated, creamy tomato curry filled with a mixture of flavoursome, tangy spices and roasted vegetables. The dish has lots of levels of taste ranging from hot, to seasoned, to sour – and you can really taste each of these layers within each mouthful. For the heat, I used cayenne pepper to just give the dish that subtle kick. Then, for the seasoned flavours, I used a mixture of cumin, garam masala, vegetable stock powder and paprika to give a real blend of tastes. Lastly, for the sour elements I used lemon juice, tomato puree and Coyo’s Natural Coconut Yogurt.

The coconut yogurt is definitely the ingredient that brings this whole dish together. With it’s thick, smooth and creamy texture it adds the perfect richness to the curry, and it’s yogurt flavour adds just the right amount of a subtle tanginess. It certainly made me even more eager for my holiday!! I hope you enjoy the recipe.


vegetable yogurt curry

serves 4-5


for the roasted vegetables:

1 aubergine

1 large red pepper

10 new potatoes (265g)

3 mushrooms (85g)

2 tbsp olive oil


for the curry:

1 tbsp olive oil

1 large onion

2 large garlic cloves, crushed

1 inch piece fresh root ginger, crushed

2 tsp cumin seeds

1 tsp mustard seeds

1 400g tin chopped tomatoes

1/2 cup (125g) coconut yogurt – I used Coyo

1 tbsp tomato purée

1/2 cup (125ml) water

1 lemon, juiced

2 tsp ground cumin

1/2 tsp vegetable stock powder – I used bouillon

1/4 tsp cayenne pepper

2 tsp garam masala

1 tsp smoked paprika

1 tsp fenugreek

1/4 tsp turmeric

1/2 tsp salt

pepper, to taste





  1. Firstly, chop the aubergine, potatoes, red pepper and mushrooms into rough cubes/chunks. Place them onto a baking tray, and cover them with the olive oil. Toss them all together so that they’re evenly covered, and move them into the oven and cook for around 20-25 minutes.
  2. In the meantime, finely slice your onion and add it into a large frying pan/wok with the 1 tbsp olive oil, and place onto a medium heat. Stir and fry the onion for about 1 minute, and then add in the garlic, ginger, cumin seeds and mustard seeds. Fry for 2-3 more minutes until the onions are golden.
  3. Then, add in the chopped tomatoes, tomato purée, coconut yogurt, lemon juice, water, cumin, vegetable stock, cayenne pepper, garam masala, smoked paprika, fenugreek, turmeric, salt and some pepper to taste. Stir  everything together and continue to heat through on a low-medium heat for about 10-15 mins. Stirring occasionally.
  4. When the vegetables have finished cooking, remove them from the oven and pour them into the pan with the curry sauce, and continue to cook through until the 10-15 minutes have passed.
  5. When this time has passed, the curry has reduced and it’s flavours have developed, remove it from the heat and serve with rice or anything else you like to finish.

vegetable yogurt curry vegetable yogurt curryvegetable yogurt curry

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  1. I so love the sound of this, Harriet! The fact that you raosted those veggies first before mixing them with all those aromatic spices means this must have tasted amazing! OOh and wow – so thrilled to hear you will be going to Goa – I cannot wait to follow you along!

  2. Curries are so comforting and delicious especially once the weather cools down. I love all the roasted veggies you added in here, it looks perfect – so creamy and flavorful! Yay for going to Goa too! So exciting, can’t wait to follow along:)

  3. I remember when me and my friends tried curries for the first time. I still drool a little thinking about it haha. They are SO good! I still have yet to try making my own (I cannot wait to go home to my kitchen) and your spice combination here is legit. Fantastic job!

  4. I’m so happy to hear about your upcoming trip, Harriet! What a beautiful area that is too with such yummy foods! I hope you post lots of pictures for us to see! This vegetable curry is the perfect dish to go along with your exciting news! It looks so amazingly delicious and I bet the yogurt adds such a rich, creamy flavor. I wish I could jump through the screen to devour the whole bowl!

  5. The curry sounds gorgeous Harriet! and yay I’m so happy to hear that you are visiting my country! 🙂 I am sure you will love Goa, it’s pretty fantastic! If you are in Delhi & Mumbai, don’t forget to try out all the yummy food! just email me in case you need any tips on that 😉 Have a great trip!

  6. I’ve been in a super-curry mood lately, so this sounds all sorts of delicious! (No surprise though, because all your recipes do! <3) I love that you used coconut yogurt in this! :]

  7. Oh my goodness you are going to have so much fun in Goa! I’m excited for you and can’t wait to read all about your travels and see your travel-inspired recipes! I don’t know how you manage to create such delicious curries, with all those spices I would be lost! And the yogurt is a great idea, so perfectly creamy but still has the coconut flavor. Yum 🙂

  8. Harriet, this looks just beautiful!! I bet all those ingredients and spices give so much amazing smells and flavor to the dish! I don’t really ever cook these types of dishes, but I would certainly love to be served this, since I’m too lazy to do it myself, lol! It looks so thick and beautiful and creamy! Have a blast on your trip!!

  9. You must be so excited about your trip, that is amazing! How long until you leave? Indian food is so flavourful and can be so comforting too, like this curry – love how you have used Coyo in it, I can imagine how much extra creamy coconut flavour that would give! <3 (ps can't wait to see some travel photos of Goa!)

  10. This looks like such a hearty and cozy meal! I love that the yogurt adds creaminess and tang, and that there’s some heat in the dish. Looks so incredibly flavorful. And so exciting that you’re visiting India!! I hope you have so much fun!! <3

  11. Coconut yogurt in a curry is genius. I haven’t had a yogurt based curry in ages and if I make Indian dishes I usually go for coconut milk, but not sure why I haven’t thought to try a plant-based yogurt!? I can taste how yummy this dish is just by reading the ingredients 🙂

    And Goa? How exciting! I’ve always wanted to go to India. Can’t wait to hear what you have to share from your trip 🙂

  12. ahh this looks so good!! I love Indian curry recipes SO MUCH, and i am very impressed you used all the different types of spices. I usually just go for a tbsp of curry powder and leave it at that… I’m sure yours is much more tasty 🙂

  13. I love the breakdown of your website! It’s fantastic and really easy to navigate. Additionally, this curry looks AMAZING. Look forward to trying this!

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