Indian Spiced Roasted Vegetables

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

Cut the potatoes, carrots, pepper and cauliflower into small chunks. Put all of the cut veggies except cauliflower into a large bowl; keep the cauliflower aside. 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. Cut each clove of garlic into about 3 chunks.

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. Transfer them to a baking tray and roast for about 30 minutes. Remove them from the oven, add the cauliflower, and toss all the vegetables together. Roast for a further 30 minutes, or until the vegetables are tender but still slightly firm.