Roast Potatoes with Chick Pea and Vegetables in a Tomato Curry Sauce.

This was easy. I'm just writing it down so that I remember to do it again...

Roast Potatoes for two.

Stir Fry some chick peas and vegis just so that they caramelize a touch.

For the sauce, mix 28oz of canned diced tomatoes with a small can of tomato past. Add a teaspoon of curry powder, teaspoon of coriander and some garlic.

Mix the sauce with the vegis. Serve over the potatoes.