Friday Night Take-away - Aloo Gobi

Tonight's Friday Night Take-away inspiration came, not from the raft of menus that clutter our welcome mat on a regular basis, but from the bottom of our fridge.  We'd bought and completely forgotten about a cauliflower at the weekend and it was screaming out to be used.  A curry seemed the obvious option.

I started the curry by frying mustard seeds in oil until they popped before adding onions and garlic.  Once they were starting to brown I added coriander, cumin, turmeric and chilli powder and a splash of water so that the spices didn't burn.  As soon as the onions were coated in the spice mix I added the potatoes, cauliflower and a little vegetable stock.  The curry was ready as soon as the potatoes were cooked.  For a change we had chapatis with the curry and a beer or two of course.