Preheat oven to 450. Place tomatoes and potatoes in two separate
pans, with garlic in 1. Drizzle potatoes with oil, 1/2 the salt, and
1/2 the pepper, using remaining on tomatoes. Sprinkle thyme over
both pans. Roast 20 minutes, stirring. Sprinkle curry over pans,
heat until potatoes cook through, 20-30 minutes. Transfer to pot,
add stock, milk, and lemon juice, heat through, 20-25 minutes.
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