New potato and spiced vegetable traybake

This healthy traybake is simple to make and super healthy. The spices can be adjusted to suit your individual taste.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

15 minutes

COOKING TIME

45 minutes

SERVES

Serves 4

Ingredients

750g small New/Baby 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

Method

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

Preheat the oven 200°C / Fan 180°C / Gas 6.

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

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

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

Serve with the raita.

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