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Cumin Crusted Vegetables

Ingredients

• 600g medium potatoes
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 2 tbsp sunflower oil
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 medium red onion cut into wedges
• 1 yellow pepper, deseeded and cut into 4cm chunks
• 1 red pepper, deseeded and cut into 4cm chunks
• 1 orange pepper, deseeded and cut into 4cm chunks
• 2 medium courgettes, cut into 1cm slices
• freshly ground black pepper

Directions

Preheat the oven to 210C/Fan 190C/Gas 6.

Half-fill a medium saucepan with water and bring to a boil.

Peel the potatoes cut them into quarters, and lower them carefully into the water.

Bring the water back to a boil and cook for 5 minutes.

While the potatoes are boiling, place a large non-stick frying pan over medium heat and add the mustard and cumin seeds.

Toast for about 30 seconds, then stir in the oil, garam masala and turmeric.

Sizzle for a few seconds and add the onion. Fry the onion in the spices for 1—2 minutes, stirring frequently.

Drain the potatoes in a large colander and toss them several times to roughen up the surface of each potato.

Tip them into the pan with the onion and spices, season with a few twists of ground black pepper and toss together until the potatoes are lightly coated.

Tip everything onto a large baking tray and roast for 30 minutes.

Take the tray out of the oven and add the remaining vegetables.
Toss lightly together and return to the oven for another 25—30 minutes until the potatoes are crisp and golden brown and the vegetables have softened.