Ingredients

Steps

• Preheat the oven to 190°C.
• Boil the peeled, quartered potatoes for five minutes to parboil them.
• Toast the mustard and cumin seeds in a large frying pan for 30 seconds.
• Stir in the oil, garam masala, turmeric, and onion wedges.
• Fry the onion and spices for 2 minutes while stirring.
• Drain and toss the potatoes in a colander to roughen the edges.
• Add potatoes to the spice pan and coat with black pepper.
• Transfer the mixture to a baking tray and roast for 30 minutes.
• Add the peppers and courgettes to the tray.
• Roast for another 30 minutes until golden and softened.