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Curried mushroom traybake

Curried mushroom traybake


An easy vegan mushroom traybake inspired by the Indian dish, Saag Aloo. Under an hour to make

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    989kj 234kcal
  • Fat
    Low 7%
  • Saturates
    Low 4%
  • Sugar
    Low 8%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 35g

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Big Bag Option


  • 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


  1. Preheat the oven to 220°C/fan 200°C/gas 7
  2. Put the baby potatoes on a baking tray, season and drizzle with the oil
  3. Roast for 15 mins, add the mushrooms, onion, garlic and spices, then roast for 25 mins more, until the potatoes are tender
  4. 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
  5. 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

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