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.
Spiced Paneer & Chickpea Traybake with Mango
Travel the globe for supper tonight with Rukmini Iyer's recipe from her book, The Roasting Tin Around The World. Full-of-fibre chickpeas. Golden paneer. Vitamin A-rich squash. Coated in curry spices, fresh ginger and zingy yoghurt. Juicy mango and lashings of lime to finish it off. All flavour. No fuss.
High protein
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 240g chestnut mushrooms
- 25g honey
- 1 handful of fresh mint
- 460g chickpeas (Chickpeas, water, salt)
- 1 pomegranate
- 1 unwaxed lime
- 80g rocket
- 1 mango
- 1 large butternut squash
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 450g paneer (Milk) (cow's milk, milk protein, acidity regulator: citric acid.)
- 4cm fresh ginger
Nutritional Information
Calories: 594
Protein: 39g
Carbs: 52g
Fat: 21g
Spiced Paneer & Chickpea Traybake with Mango
Travel the globe for supper tonight with Rukmini Iyer's recipe from her book, The Roasting Tin Around The World. Full-of-fibre chickpeas. Golden paneer. Vitamin A-rich squash. Coated in curry spices, fresh ginger and zingy yoghurt. Juicy mango and lashings of lime to finish it off. All flavour. No fuss.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Cut each paneer into 6 rectangles. Drain and rinse the chickpeas. Halve the mushrooms. Finely chop or grate the ginger. Peel and halve the squash lengthways, discard the seeds, and cut into 2-3cm cubes.
- Put the paneer, chickpeas, mushrooms, squash and ginger in a large roasting tin. Add 2 tbsp of yoghurt, the curry powder, 2 tsp oil and a good pinch of sea salt. Mix together well then arrange in a single layer. Pull the paneer to the top, so it sits on the other veg.
- Roast in the oven for 30-35 mins, turning once, until the squash is cooked and the paneer is golden brown.
- In the meantime, deseed the pomegranate, dice the mango into 2cm pieces, zest and halve the lime. Pick the mint leaves from their stalks and finely chop. Put the mango, pomegranate seeds, mint, lime zest and juice from half the lime into a mixing bowl. Mix in the honey and 1 tsp olive oil. Season to taste with a pinch of sea salt.
- Allow the traybake to cool for a couple of minutes, then toss through the rocket. Put the remaining yoghurt into a small bowl and add the remaining lime juice to taste. Stir to combine. Serve in bowls with the paneer placed on top. Spoon over the mango and pomegranate salsa and serve the lime yoghurt alongside.
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