Indian-spiced Potatoes with Chickpeas
This is a powerhouse of a dish packed to the brim with protein and veg all coated in a fragrant and delicious spice mix! One of my favourite tray bake recipes at the moment, which you just must try!!
Here’s how you can make it:
2 small red onions
4 ripe tomatoes
1 red pepper
4 cloves of garlic, peeled & finely sliced
5cm piece of ginger, peeled & finely grated
½ bunch of fresh coriander
2 tbsp mustard seeds
1 tbsp curry powder
1 heaped tsp turmeric
2 x 400g can chickpeas, drained
2 fresh red or green chillies, finely chopped
Preheat the oven to gas 5/190C/375F.
Peel the onion, then cut into 3cm cubes with the potatoes, tomatoes, aubergine and pepper.
Place the potatoes in a large pan of salted water over a medium heat. Bring to the boil and cook for 10 minutes, then drain in a colander and leave to steam-dry for 3 minutes.
Then tip the potatoes in a large bowl and mix with the tomato, aubergine, pepper, onion and chickpeas.
Heat a large glug of olive oil in a frying pan over a medium heat. Add the garlic, ginger, mustard seeds, curry powder and turmeric and cook until fragrant (approx. 1.5mins). Leave to one side to cool slightly. Make sure it doesn’t burn!
Add the spice mix to the veg, potatoes and chickpeas, give this a good mix, and tip onto a large roasting tray (may need more than one!) and season.
Roast in the middle of the oven for 45 minutes.
When serving, top with coriander leaves (stalks removed) and the chillies.