Indian Potato-Cauliflower Curry (Aloo Gobi) with Cucumber Raita & Naan

Directions

1. Wash and dry all fresh produce.
2. Break the cauliflower into small florets and trim the stems; place in a bowl.
3. Mince the garlic and ginger. Peel and finely dice the onion.
4. Heat a medium saucepan over medium heat and add a small amount of oil to coat the bottom.
5. Add the ginger, garlic, onion, and a pinch of salt; cook, stirring occasionally, until the onions soften, about 5 minutes.
6. Toss the diced potato and tomato into the bowl with the cauliflower.
7. Add the spices to the pan and cook briefly until fragrant, stirring constantly.
8. Add the cauliflower, potato, tomato, and broth to the pan; bring to a boil, then reduce to a simmer and cover. Cook until vegetables are tender, about 15–18 minutes, stirring occasionally.
9. Meanwhile, strip cilantro leaves from their stems, mince, and fold half into a bowl with cucumber and yogurt to make the raita; season with salt and pepper.
10. When the curry finishes, stir in the remaining cilantro and remove from heat.
11. Preheat the oven broiler, lay naan on a sheet, broil until toasted, then brush with a light layer of oil and cut into quarters.
12. Divide the curry into bowls, serve with raita and naan on the side, and enjoy.