Tomato-Cauliflower Curry with Corn

Tomato-Cauliflower Curry with Corn

Tomato-Cauliflower Curry with Corn

This Tomato-Cauliflower Curry with Corn recipe was adapted from the one on the Food Network website.


For the curry
2 Tbl vegetable oil
1/2 small onion, chopped
2 large cloves garlic, finely chopped
2 tsp grated peeled fresh ginger
1 jalapeño pepper (seeds removed), finely chopped
2 tsp tomato paste
1/2 Tbl Madras curry powder
1/2 Tbl garam masala
1/3 cinnamon stick
1/4 head cauliflower, cut into florets
5 oz chickpeas, drained and rinsed
2/3 lbs canned plum tomatoes, chopped
2/3 cup corn
3 Tbl heavy cream
3/4 tsp honey
1/4 tsp Kosher salt

For the tomato yogurt
1/3 fresh plum tomato, diced
1 Tbl lime juice
1/4 cup Greek yogurt
2 Tbl fresh cilantro, chopped
1 scallion, thinly sliced
1/4 tsp Kosher salt

Naan or pappadums


Make the curry:

  1. Heat vegetable oil in a large Dutch oven over medium heat.
  2. Add onion and cook, stirring occasionally, until lightly golden, about 8 minutes.
  3. Add garlic, ginger and jalapeño.
  4. Cook, stirring, about 1 minute.
  5. Add tomato paste and cook, stirring, about 1 minute.
  6. Add curry powder, garam masala and cinnamon stick.
  7. Cook about one minutes, stirring, until the spices darken.
  8. Add 2/3 cup of water, cauliflower and chickpeas.
  9. Bring to a simmer, cover and cook until cauliflower is almost tender, about 6 minutes.
  10. Add the tomatoes.
  11. Simmer, uncovered, until the tomatoes soften, about 5 minutes.
  12. Add corn, cream and honey.
  13. Simmer until cauliflower is tender and the tomatoes break down, about 7 minutes.
  14. Season with salt.
  15. Remove the cinnamon stick.

Make the tomato yogurt:

  1. Mix tomato, lime juice, yogurt, cilantro, and scallions in a bowl.
  2. Season with salt.
  3. Top each serving of curry with the tomato yogurt and remaining cilantro.
  4. Serve with naan or papadums.

Makes two healthy servings of Tomato-Cauliflower Curry with Corn.
Each serving is approximately 402 calories.

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