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The Ultimate Summer Tomato-Cauliflower Curry with Corn

A spoonful of the finished Tomato-Cauliflower Curry with a piece of naan

A rich and flavorful vegetarian curry featuring cauliflower, chickpeas, fresh corn, and tomatoes. The dish is built on a base of aromatics like onion, garlic, and ginger, and seasoned with a blend of Indian spices including Madras curry powder and garam masala. The curry is simmered until the vegetables are tender and the sauce has thickened, then finished with a touch of heavy cream and honey. It’s served with a cooling tomato-lime yogurt sauce and naan bread on the side.

Ingredients

Scale
  • 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 (seeds removed 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
  • Grilled or toasted naan bread, for serving

Instructions

  1. Make the Curry: Heat the vegetable oil in a large Dutch oven over medium heat. Add the onion and cook for about 8 minutes, stirring occasionally, until lightly golden.
  2. Add the garlic, ginger, and jalapeno, and cook for about 1 minute until sizzling and fragrant.
  3. Stir in the tomato paste and cook for 1 minute until it dissolves into the oil. Add the curry powder, garam masala, and cinnamon stick, and cook for 1 more minute, stirring, until the spices darken.
  4. Add 2 cups of water, the cauliflower florets, and chickpeas. Bring the mixture to a simmer, then cover and cook for about 6 minutes, until the cauliflower is almost tender.
  5. Add the quartered tomatoes to the pot. Simmer, uncovered, for about 5 minutes until the tomatoes soften.
  6. Stir in the corn kernels, heavy cream, and honey. Continue to simmer for about 7 minutes, until the cauliflower is tender and the tomatoes have broken down into the sauce. Season with salt.
  7. Remove and discard the cinnamon stick before serving.
  8. Make the Tomato Yogurt: While the curry simmers, mix the grated tomato, lime juice, Greek yogurt, 1/4 cup of cilantro, and the scallions in a small bowl. Season with salt.
  9. Serve: Divide the curry among bowls. Top each serving with a dollop of the tomato yogurt and a sprinkle of the remaining fresh cilantro. Serve with warm naan bread on the side.

Notes

  • Toasting the spices in the hot oil for a minute helps to bloom their flavors, making the curry more aromatic.
  • The vegetables are added in stages to ensure that everything is perfectly cooked and not mushy.
  • The tomato yogurt provides a cool, creamy contrast to the warm, spiced curry.

Nutrition

Find it online: https://cookupjoy.com/cauliflower-curry/