Claire Petersky — Sun, 23 Nov 2008 15:42:25 +0000

Another reason why you may be having problems with the yogurt curdling/separating is that:
1. you’re using low- or non-fat yogurt. The higher the fat content, the less likely it is to curdle. I don’t know where you’re located, but if you live where there’s a Trader Joe’s, Mediterranean Cheese-Style Yogurt has a goodly high fat content.

2. Your curry sauce has too high of an acid content. Tomatoes in particular are a likely culprit.

So, turn down the heat, turn up the fat, and/or raise the pH, and you’ll have a creamy curry sauce and not a granulated one.

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