Cornish 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.

Serves 4


  • 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  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


  1. Mix all the raita ingredients together and chill until ready to serve
  2. Parboil or steam the Cornish New potatoes for 8 -10 minutes, until they are tender, then drain.
  3. Preheat the oven 200C/400F/Gas 6. 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.

NB: Cornish New potatoes are seasonal and available to buy for a limited time only, from mid-June to mid-August.

Recipe from Seasonal Spuds