Tomato-Cauliflower Curry With Sweet Potato And Corn

We are finally getting some reprieve from hot humid weather around here and I couldn't wait to make a nice hot curry!

I looked back and found that this recipe is eerily similar to a curry I posted several years ago. But I see this as an upgraded version, kind of like vegetable curry 2.0. This one has a few extra flavor boosters added to it such as a good amount of garlic and ginger. The tomato paste adds more depth too! I also really liked the corn in this. The tomato cilantro yogurt dressing is the icing on the cake. Naan bread is a must have on the side. Enjoy!

Note! Garam masala is a blend of several spices. I made my own from this recipe: http://allrecipes.com/recipe/142967/easy-garam-masala/

Ingredients:
Curry:
1/3 cup vegetable oil
1 onion, chopped
4 cloves garlic, finely chopped
2 tablespoons grated peeled fresh ginger
2 tablespoons tomato paste
1 1/2 teaspoons Madras curry powder
1 1/2 teaspoons Garam Masala
1 cinnamon stick
1 cup chicken broth + 2 cups water
1/2 head cauliflower, cut into florets
1 sweet potato, peeled and cubed
1 15-ounce can chickpeas, drained and rinsed
2 pounds plum tomatoes, quartered
2 ears of corn, kernels cut off (canned is fine too!)
1 cup heavy cream
2 teaspoons honey
Salt and pepper, to taste

For the tomato yogurt:
1 tomato, grated
Juice of 1/2 lime
1 cup 2% Greek yogurt
1/4 cup fresh cilantro, chopped
2 scallions, thinly sliced
Salt, to taste

Preparation:

Make the tomato yogurt:

Mix the grated tomato, lime juice, yogurt, cilantro and the scallions in a bowl, season with salt. Set aside.

(Can be made up to a day ahead.)

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 and ginger and cook, stirring about 1 minute. Stir in the tomato paste and cook until dissolved  about 1 minute. Add the spices and cinnamon stick. Cook, stirring, until the spices darken, about 1 minute. Add broth or water, the cauliflower, sweet potatoes and chickpeas. Bring to a simmer. Cover and cook until the cauliflower and potatoes are almost tender, about 6 minutes. 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 vegetables are tender and the tomatoes break down, about 7 minutes. Season with salt and pepper. Remove the cinnamon stick. Serve with tomato yogurt and Naan bread. You can serve it over rice as well. I also think a small handful of sliced almonds would be great in this.

Serves 6-8