bombay potato traybake
 

feeds 2 ready in 40 mins

400g new potatoes, halved
1 tbsp vegetable oil
½ x 400g can chickpeas, drained
1 red onion, sliced
1½ tsp curry powder
50g Co-op frozen peas
1 tbsp mango chutney
Juice of ½ lemon
Handful coriander

Preheat the oven to 220°C/fan 200°C/Gas 7. Put the potatoes in a large tray, add the oil and toss to coat, then roast for 10 mins.

Add the chickpeas, onion and curry powder, then season. Stir well, then roast for 20 mins more, turning halfway through.

Once the potatoes are golden and crisp, remove the tray, add the peas and stir through the mango chutney. Return to the oven for 2-3 mins, until the peas are tender.

Drizzle over the lemon juice and tear over the coriander, to serve.