Indian Spiced Roasted Vegetables

• 5-13 ounces, weight Potatoes (I Used New Potatoes)
• 3-58 ounces, weight Carrot
• 1/2 whole Red Pepper
• 2-78 ounces, weight Cauliflower
• 2 cloves Garlic
• 2 teaspoons Oil
• 1 teaspoon Curry Powder
• 1/2 teaspoons Garlic Salt
• 1/2 teaspoons Garam Masala

1. Heat the oven to 190 degrees C (Gas Mark 5 / 375 degrees F).
2. Cut the potatoes, carrots, pepper and cauliflower into small chunks.
3. Put all of the cut veggies except cauliflower into a large bowl; keep the cauliflower aside.
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. Cut each clove of garlic into about 3 chunks.
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. Transfer them to a baking tray and roast for about 30 minutes.
8. Remove them from the oven, add the cauliflower, and toss all the vegetables together.
9. Roast for a further 30 minutes, or until the vegetables are tender but still slightly firm.

weight potatoes, weight carrot, red pepper, weight cauliflower, garlic, oil, curry, garlic, garam masala

Taken from tastykitchen.com/recipes/special-dietary-needs/indian-spiced-roasted-vegetables/ (may not work)