@rowan - you don't have to eat a
bowl full of yoghurt, just try a couple of smallish dollops (with or without your cream) and it will be easier to get down... I do quite like the tart taste and I remember being give real mouth puckering yoghurt in little glass bottles every morning for breakfast when I was on holiday in Dubrobvnik in the 1960s. It was quite different as well in texture to the greek style ones we have today.
I also make small amounts of sauce or salad dressing with my yoghurt mixed with tomato paste, or mustard or chopped chives.
And regarding curry, I used to cook a very yummy dry caulifower and potato curry (aloo gobi) to eat with curried meat or fish as a rice alternative. It's OK made without the potato too, and there are all sorts of different recipes for it, but
this one is close to the recipe I use, though mine doesn't include the tomatoes or mint. You can add a side dish of yoghurt and diced cucumber with mint (or paprika) to eat with it.
Robbity