The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
480g borlotti beans (drained)(Borlotti beans, water)
-
2 tbsp curry powder(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 80g creamed coconut
- 200g baby tomatoes
- 80g greek style yoghurt (Milk)
- 2 onion
- 1 aubergine
- 1 unwaxed lime
-
8 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh coriander
-
450g paneer (Milk)(cow's milk, milk protein, acidity regulator: citric acid.)
- 2 pepper
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 107Kcal | 587Kcal |
| 446kJ | 2456kJ | |
| Fat | 5.4g | 30g |
| of which saturates | 3.6g | 20g |
| Carbohydrates | 8g | 44g |
| of which sugars | 3.3g | 18g |
| Protein | 7.3g | 40g |
| Salt | 0.04g | 0.22g |
| Fibre | 3.3g | 18g |
High protein
1/3 daily fibre
4 of 5 a day
Curried Aubergine, Paneer & Borlotti Bean Traybake
A delicious paneer curry that comes together in a traybake? It couldn't be any simpler. Simply toss fresh paneer cheese, gooey aubergine and chunky borlotti beans in a warm blend of fragrant spices, the roast till golden perfection. Pair with fluffy quinoa and a cooling coriander yoghurt, and you're ready to tuck in!
Cooking Instructions
Cooking Instructions
Before you start
- Heat the grill to high (240C)
- Boil a half-full kettle
- Pull out a large baking dish, a large bowl, a small bowl, a sieve & a measuring jug
Marinate the paneer
- Dice the paneer into 2cm chunks
- In the large bowl, combine the paneer, half the curry powder, half the ginger & garlic paste, 1/2 tbsp oil and a generous pinch of salt. Leave to marinate
Start to grill
- Dice the aubergine into 2cm chunks. Finely slice the onions and peppers. Dissolve the creamed coconut in 200ml boiling water
- Add the veg to the large baking dish, drizzle with 1/2 tbsp oil and season with salt and pepper. Grill for 10-12 mins, until starting to soften
Build the dish
- Drain and rinse the beans. Add the beans, whole tomatoes, remaining ginger & garlic paste, remaining curry powder and the coconut mixture to the baking dish and mix well
- Place the paneer on top and grill for 12-15 mins, until the paneer is golden and veg is soft
Make the coriander yoghurt
- Finely chop the coriander. Quarter the lime
- In the small bowl, combine the yoghurt, the juice from 1 lime wedge and half the coriander. Season with salt and pepper
Plate up
- Serve the aubergine paneer curry into bowls. Drizzle over the coriander yoghurt. Garnish with the remaining coriander and lime wedges
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