Cauliflower in tomato curry sauce

Ingredients:

For the curry:

• 1/2 head of cauliflower, divided into florets
• 1 can (450 g) of rinsed and drained chickpeas
• 900 g plum tomatoes, quartered
• 3 ears of corn, from which the kernels need to be cut (about 2 tbsp.)
• 1/3 cup vegetable oil
• 1 chopped onion
• 4 finely chopped garlic cloves
• 2 tablespoons grated fresh ginger
• 1 finely chopped jalapeño pepper
• 2 tbsp tomato paste
• 1.5 tbsp. curry spices
• 1.5 tbsp garam masala spice mix
• 1 cinnamon stick
• 1/2 cup heavy cream
• 2 teaspoons of honey

For the yogurt and tomato dressing:

• 1 pureed tomato
• Juice of 1 lime
• 3/4 cup 2% yogurt
• 1/3 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• Roasted or dried naan bread for serving

Preparation:

1. Cooking curryHeat the vegetable oil in a saucepan over medium heat. Add the onion and cook until golden brown, about 8 minutes, stirring occasionally. Once the onion is cooked, add the garlic, ginger, and jalapeño pepper. Stir until it comes to a boil, about 1 minute, then add the tomato paste and continue stirring for 1 minute, until it dissolves.
   
   Add curry powder, garam masala spices Add the cinnamon and stir for about a minute, until the spices darken. Add 2 cups of water, cauliflower, and chickpeas to the mixture. Bring to a boil, cover, and simmer for about 6 minutes, until the cauliflower is almost tender.
2. Add the chopped tomatoes to the pan and simmer for about 5 minutes, covered, until the tomatoes are soft. Add the corn, heavy cream, and honey. Simmer for about 7 minutes, until the cauliflower flakes easily when sautéed and the tomatoes are completely melted. Season with salt and remove the cinnamon stick.
   
   Meanwhile, prepare the yogurt-tomato dressing: combine the pureed tomato, lime juice, yogurt, 1/4 cup of cilantro and green onion, and salt in a bowl. Drizzle the dressing over each serving of curry and sprinkle with the remaining herbs. Serve with naan bread.