Tomato-Cauliflower Curry with Corn
This Tomato-Cauliflower Curry with Corn recipe was adapted from the one on the Food Network website.
Ingredients
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
Method
Make the curry:
- Heat vegetable oil in a large Dutch oven over medium heat.
- Add onion and cook, stirring occasionally, until lightly golden, about 8 minutes.
- Add garlic, ginger and jalapeño.
- Cook, stirring, about 1 minute.
- Add tomato paste and cook, stirring, about 1 minute.
- Add curry powder, garam masala and cinnamon stick.
- Cook about one minutes, stirring, until the spices darken.
- Add 2/3 cup of water, cauliflower and chickpeas.
- Bring to a simmer, cover and cook until cauliflower is almost tender, about 6 minutes.
- Add the tomatoes.
- Simmer, uncovered, until the tomatoes soften, about 5 minutes.
- Add corn, cream and honey.
- Simmer until cauliflower is tender and the tomatoes break down, about 7 minutes.
- Season with salt.
- Remove the cinnamon stick.
Make the tomato yogurt:
- Mix tomato, lime juice, yogurt, cilantro, and scallions in a bowl.
- Season with salt.
- Top each serving of curry with the tomato yogurt and remaining cilantro.
- Serve with naan or papadums.
Makes two healthy servings of Tomato-Cauliflower Curry with Corn.
Each serving is approximately 402 calories.