Cornish Potato and Spiced Vegetable Tray Bake
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Ingredients
- 750g small Cornish New potatoes
- 1 aubergine, diced
- 200g button mushrooms
- 1 red onion, diced
- 2 garlic cloves, sliced
- 1/2 tsp coriander seed
- 1/2 tsp cumin seed
- 1 tsp tumeric
- 1 tsp garam masala
- 1/2 tsp chilli powder (optional)
- 1-2 tbsp rapeseed oil
- Sea salt and black pepper to season
To make your own raita
- 750g small Cornish New potatoes
- 1 aubergine, diced
- 200g button mushrooms
- 1 red onion, diced
- 2 garlic cloves, sliced
- 1/2 tsp coriander seed
- 1/2 tsp cumin seed
- 1 tsp tumeric
- 1 tsp garam masala
- 1/2 tsp chilli powder (optional)
- 1-2 tbsp rapeseed oil
- Sea salt and black pepper to season
- 250g Greek yoghurt (or vegan coconut yoghurt)
- 1 clove garlic, crushed
- 1/2 small pack fresh coriander, finely chopped
- 1/4 small pack fresh mint, finely chopped
- Juice of half a lime
- 1/4 cucumber, grated and lightly squeezed
Method
- STEP 1Parboil or steam the Cornish New potatoes for 8 - 10 minutes, until they are tender. Drain.
- STEP 2Preheat the oven 200oC / 180oC Fan / Gas 6.
- STEP 3Crush the coriander and cumin seeds with a pestle and mortar, or between two spoons.
- STEP 4Put the potatoes, vegetables, spices and oil into a large polythene bag and shake to coat.
- STEP 5Turn the vegetables out onto a baking tray and cook for 30 – 35 minutes, until all the veg is cooked to your liking.
- STEP 6Serve with the raita.
