Ingredients

• 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
• 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

Instructions

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.
4. Photograph by Ryan Dausch