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 with vegetables fresh and local.

This is the time of year when I yearn for tomatoes, corn shucked just as the water starts to boil and basil so plentiful there is enough to make pesto for dinner parties.

I have a few bags of sweet corn I froze last summer, and I was looking through file folders of recipes. One from Food Network magazine I unfortunately had clipped without including the facing page and I had no idea which month it came from. Most of the ingredients I already have or could get at my local supermarket.

What I did not have was garam masala, but I found that I have every spice needed to make it myself. Recipe is below.

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:

One-third 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 and one-half tablespoons Madras curry powder

1 and one-half tablespoons garam masala*

1 cinnamon stick

One-half 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

One-half cup heavy cream

2 teaspoons honey

Salt, to taste

For the tomato yogurt

1 tomato, grated

Juice of 1 lime

Three-quarter cup 2 percent Greek yogurt

One-third 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 neat. Add onion and cook, stirring occasionally, until lightly golden, about eight minutes. Add garlic, ginger and jalapeno. Cook, stirring, until sizzling, about 1 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 6 minutes. Add quartered tomatoes to the pot. Simmer, uncovered, until tomatoes soften, about 5 minutes. Add corn, heavy cream and honey. Simmer until cauliflower is tender and tomatoes break down, about 7 minutes. Season with salt. Remove cinnamon stick.

Meanwhile, make tomato yogurt: Mix grated tomato, lime juice, yogurt, one-quarter 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 and one half teaspoon ground coriander, 1 and one-half teaspoon ground cardamom, 1 and one-half teaspoon freshly ground black pepper, 1 teaspoon ground cinnamon, one-half teaspoon ground cloves and one-half teaspoon ground nutmeg.

Mix all ground spices in a bowl, place mix in an airtight container and store in a cool, dry place.