Cornish New Potato and Spiced Vegetable Tray Bake

Serves: 4

You will need

750g small Cornish New potatoes
1 aubergine, diced
200g button mushrooms
1 red onion, diced
2 garlic cloves, sliced
½ tsp coriander seed
½ tsp cumin seed
1 tsp turmeric
1 tsp garam masala
½ tsp chilli powder (optional)
1-2 tbsp rapeseed oil
Sea salt and black pepper to season

To make your own raita:

250g Greek yogurt (or vegan coconut yoghurt)
1 clove garlic, crushed
½ small pack fresh coriander, finely chopped
¼ small pack fresh mint, finely chopped
Juice of half a lime
¼ cucumber, grated and lightly squeezed

Mix all the ingredients together and chill until ready to serve



Directions

1. Parboil or steam the Cornish New potatoes for 8-10 minutes, until they are tender. Drain.

2. Preheat the oven 200oC / 180oC Fan / Gas 6.

3. Crush the coriander and cumin seeds with a pestle and mortar, or between two spoons.

4. Put the potatoes, vegetables, spices and oil into a large polythene bag and shake to coat.

5. Turn the vegetables out onto a baking tray and cook for 30–35 minutes, until all the veg is cooked to your liking.

6. Serve with the raita.

Recipe courtesy of Seasonal Spuds



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