Indian Spiced Roasted Vegetables

1. 1

   Heat the oven to 190 degrees C (Gas Mark 5 / 375 degrees F).

2. 2

   Cut the potatoes, carrots, pepper and cauliflower into small chunks.

3. 3

   Put all of the cut veggies except cauliflower into a large bowl; keep the cauliflower aside.

4. 4

   I halved the new potatoes, cut the carrot into slices approximately 1/2 cm thick, cut the pepper half into around 6 chunks and cut the cauliflower into small florets.

5. 5

   Cut each clove of garlic into about 3 chunks.

6. 6

   Mix all the vegetables, apart from the cauliflower, in a bowl with the oil, curry powder, garlic salt and garam masala until they are well coated with the oil and spices.

7. 7

   Transfer them to a baking tray and roast for about 30 minutes.

8. 8

   Remove them from the oven, add the cauliflower, and toss all the vegetables together.

9. 9

   Roast for a further 30 minutes, or until the vegetables are tender but still slightly firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.