Cauliflower Chicken Curry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	54%	47%
fat	9%	3%
aromatics	41%	17%
salt	0%	1%
vegetables and beans	107%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

245 g	1 cup nonfat Greek yogurt
41 g	3 tablespoons canola oil, divided
12 g	2 tablespoons curry powder, divided
2 g	1 teaspoon smoked paprika
17 g	2 tablespoons minced garlic, divided
8 g	4 teaspoons minced ginger, divided (see Tip)
	.75 teaspoon salt, divided
567 g	6 cups cauliflower florets (1- to 2-inch pieces; about 1 1/4 lbs. total)
454 g	1 pound boneless, skinless chicken thighs, trimmed and cut into 1- to 2-inch pieces
160 g	1 cup chopped onion
	.5 cup chopped carrot
4 g	2 teaspoon garam masala
484 g	2 cups canned crushed tomatoes
	.5 cup water
	.333 cup heavy cream
	.25 cup coarsely chopped fresh cilantro for garnish

Method: 3 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was very tasty and it smelled wonderful. The sauce turned out a little bit too watery. Next time I might try to drain the crushed tomatoes before adding them.” — a cook, 5★

“If I were to use garlic and ginger paste, how many tsp would I use? It seems very tasty.” — a cook, 3★