- Preheat the oven to 200 fan. Chuck the potatoes into a roasting dish and pour over 2 tbsp of the olive oil. Season with salt and pepper and roast for 35-40 minutes until crispy.
- Heat the remaining oil in a large non-stick frying pan over a medium-high heat. Add the onion and stir-fry for 4-5 minutes until soft. Add garlic, spices, tomato puree and a good pinch of salt. Pour into 150ml of water. Mix well and bring to the boil.
- Add the peas to the curry and mix well. Cook for 1-2 minutes until hot. Transfer the potatoes to the curry and add the sweetcorn. At this point add in any extra cooked veg you have. Mix well and cook, stirring occasionally 2-3 minutes until the corn has warmed through and the sauce is lovely and thick.
- Add in any of the extra ingredients if using, stir together and serve immediately.
500g new potatoes, halved
4 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 tsp garam masala or curry powder
1 tsp chilli flakes
3 tbsp tomato puree
100g frozen peas
Salt and pepper
150ml coconut milk, coconut cream or double cream
The juice of ½ a lemon or lime
A handful of coriander leaves