- 500g new potatoes
- 1 tsp garam masala
- 1 tsp turmeric
- 1 red onion
- 1 red pepper
- 1 garlic clove
- 200g French beans
- 150g yogurt
- A handful of coriander
- 1 lemon
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- Large roasting tin
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the new potatoes and cut them into bitesize chunks. Scatter the potatoes onto a large roasting tin. Sprinkle with 1 tsp each garam masala and turmeric and a pinch of salt and pepper. Pour over 1 tbsp olive oil and toss to coat. Slide into the oven to roast for 20 mins.
- 2.
Meanwhile, peel and thinly slice the red onion. Halve the red pepper, scoop out the seeds and white pith and thinly slice the pepper. Peel and thinly slice the garlic. Trim the woody ends off the French beans.
- 3.
When the potatoes have roasted for 20 mins, remove the tin from the oven. Add the onion, pepper, garlic and beans to the tin. Add an extra 1 tbsp olive oil and turn everything over to mix. Return the tin to the oven for 15 mins, till all the veg is tender.
- 4.
Meanwhile, tip the yogurt into a bowl. Finely chop the coriander leaves and stalks and add them to the yogurt. Squeeze in the lemon juice and add a little salt and pepper. Stir well.
- 5.
Divide the roasted veg between a couple of plates. Dollop over the yogurt dressing and serve.
