Kale is Out, Cauliflower is In
I am in such a hurry for summer to begin. It is not that I love hot weather, but I want to go to farmers markets and begin to cook the food that is best when vegetables are fresh and local.
This is the time of year when I yearn for fresh tomatoes, corn shucked just as the water starts to boil, and basil so plentiful that there is enough to make pesto for dinner parties.
I do have a few bags of sweet corn I froze last summer and I was looking through file folders of recipes. One that looked terrific was from Food Network magazine. Most of the ingredients I already have or could get at my local supermarket. What I did not have was garam masala. I looked up a recipe and found that I do have every spice needed to make it myself. The recipe is included here.
As for its main ingredient, one of my other magazines says kale is “out” and the new “in” vegetable is cauliflower. I love cauliflower, and this recipe might make a believer out of those who are not.
Tomato-Cauliflower Curry with Corn
Adapted from Food Network magazine
Yield: serves 2 as an entrée, 4 to 6 as a side dish
For the curry:
⅓ cup vegetable oil
1 onion, chopped
4 cloves garlic, minced
2 tablespoons grated peeled fresh ginger
1 jalapeno pepper (remove seeds for less heat), finely chopped
2 tablespoons tomato paste
1 ½ tablespoons Madras curry powder
1 ½ tablespoons garam masala*
1 cinnamon stick
½ head cauliflower, cut into florets
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons plum tomatoes, quartered
3 ears of corn, kernels cut off (about 2 cups) or frozen corn
½ cup heavy cream
2 teaspoons honey
Salt, to taste
For the tomato yogurt
1 tomato, grated
Juice of 1 lime
¾ cup two-percent Greek yogurt
⅓ cup fresh cilantro, chopped
2 scallions, thinly sliced
Salt to taste
Grilled or toasted naan bread, for serving
Make curry: Heat vegetable oil in a large Dutch oven over medium heat. Add onion and cook, stirring occasionally, until lightly golden, about eight minutes. Add garlic, ginger, and jalapeno. Cook, stirring, until sizzling, about one minute. Add tomato paste, curry powder, garam masala, and cinnamon stick. Cook, stirring, until spices darken, about one minute. Add 2 cups water, the cauliflower, and chickpeas. Bring to a simmer, cover, and cook until cauliflower is almost tender, about six minutes.
Add quartered tomatoes to the pot. Simmer, uncovered, until tomatoes soften, about five minutes. Add corn, heavy cream, and honey. Simmer until cauliflower is tender and tomatoes break down, about seven minutes. Season with salt. Remove cinnamon stick.
Meanwhile, make tomato yogurt: Mix grated tomato, lime juice, yogurt, ¼ cup cilantro, and scallions in a bowl; season with salt. Top each serving of curry with the tomato yogurt and the remaining cilantro. Serve with naan.
*To make garam masala: Mix 1 tablespoon ground cumin, 1 ½ teaspoon ground coriander, 1 ½ teaspoon ground cardamom, 1 ½ teaspoon freshly ground black pepper, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon ground nutmeg. Mix all ground spices in a bowl, place mix in an airtight container, and store in a cool, dry place.