Tomato-Cauliflower Curry with Corn

Total Time:
55 min
Prep:
25 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • For the curry:
  • 1/3 cup vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, finely chopped
  • 2 tablespoons grated peeled fresh ginger
  • 1 jalapeno pepper (remove seeds for less heat), finely chopped
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoons Madras curry powder
  • 1 1/2 tablespoons garam masala
  • 1 cinnamon stick
  • 1/2 head cauliflower, cut into florets
  • 1 15 -ounce can chickpeas, drained and rinsed
  • 2 pounds plum tomatoes, quartered
  • 3 ears of corn, kernels cut off (about 2 cups)
  • 1/2 cup heavy cream
  • 2 teaspoons honey
  • Kosher salt
  • For the tomato yogurt:
  • 1 tomato, grated
  • Juice of 1 lime
  • 3/4 cup 2 percent Greek yogurt
  • 1/3 cup fresh cilantro, chopped
  • 2 scallions, thinly sliced
  • Kosher salt
  • Grilled or toasted naan bread, for serving
Directions
  • Make the curry: Heat the vegetable oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until lightly golden, about 8 minutes. Add the garlic, ginger and jalapeno. Cook, stirring, until sizzling, about 1 minute. Add the tomato paste and cook, stirring, until it dissolves into the oil, about 1 minute. Add the curry powder, garam masala and cinnamon stick. Cook, stirring, until the spices darken, about 1 minute. Add 2 cups water, the cauliflower and chickpeas. Bring to a simmer, cover and cook until the cauliflower is almost tender, about 6 minutes.

  • Add the quartered tomatoes to the pot. Simmer, uncovered, until the tomatoes soften, about 5 minutes. Add the corn, heavy cream and honey. Simmer until the cauliflower is tender and the tomatoes break down, about 7 minutes. Season with salt. Remove the cinnamon stick.

  • Meanwhile, make the tomato yogurt: Mix the grated tomato, lime juice, yogurt, 1/4 cup cilantro and the scallions in a bowl; season with salt. Top each serving of curry with the tomato yogurt and the remaining cilantro. Serve with naan.

  • Photograph by Ryan Dausch


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