Tomato-Cauliflower Curry with Corn

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  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
  3. 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.