Curried mushroom traybake
https://www.coop.co.uk/recipes/curried-mushroom-traybake
An easy vegan mushroom traybake inspired by the Indian dish, Saag Aloo. Under an hour to make
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Feeds
4
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Ready in
50 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 35g
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Ingredients
- 750g pack Co-op British baby potatoes, halved (large ones quartered)
- 1 tbsp Co-op vegetable oil
- 2 x 200g packs Co-op British chestnut mushrooms
- 1 onion, cut into wedges
- 4 garlic cloves, crushed
- 1 tsp each ground ginger, coriander and chilli powder
- 2 tsp ground cumin
- 2 x 125g packs Co-op British baby spinach
- 1 lemon, 1/2 juiced, 1/2 cut into wedges
- 3 tbsp chopped coriander
- 1 red chilli, sliced and deseeded
- 75g Co-op Greek style natural yogurt, to serve
Method
- Preheat the oven to 220°C/fan 200°C/gas 7
- Put the baby potatoes on a baking tray, season and drizzle with the oil
- Roast for 15 mins, add the mushrooms, onion, garlic and spices, then roast for 25 mins more, until the potatoes are tender
- Take the tray out of the oven, stir through the spinach and lemon juice, then cook for another 3-4 mins, until the spinach has wilted
- Remove the tray from the oven, then scatter over the chopped coriander and red chilli Divide the bake between serving plates, then top with a spoonful of yogurt per person before serving with the lemon wedges
