Masala Roasted Potatoes and Snap Peas with Cilantro Chutney
You can also cook this on the stovetop if you prefer. For the cilantro chutney, use the entire bunch of cilantro, including the stems but not the roots. Preheat oven to 425. Wash and dice 1 lb. of potatoes. Wash 2 or more Spring Onions. Cut the tops off and reserve for the chutney. Slice the bulbs and stems in half rounds. Remove the strings from 1 C. Snap Peas and cut them into [MORE ...]