Spiced Paneer & Chickpea Traybake with Mango

Serving size

1 person 2 people 4 people

Ingredients

225g paneer (Milk)

(cow's milk, milk protein, acidity regulator: citric acid.)
1 mango
1 handful of fresh mint
1 pomegranate (use half)
120g chestnut mushrooms
4cm fresh ginger
25g honey
230g chickpeas

(Chickpeas, water, salt)
1 unwaxed lime
40g rocket
80g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
320g diced butternut squash
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	87Kcal	655Kcal
	366kJ	2742kJ
Fat	3.5g	26g
of which saturates	1.9g	14g
Carbohydrates	7g	53g
of which sugars	5.6g	42g
Protein	5.3g	40g
Salt	0.15g	1.1g
Fibre	2.0g	15g

Ingredients

4cm fresh ginger (use half)
225g paneer (use half) (Milk)

(cow's milk, milk protein, acidity regulator: citric acid.)
1 handful of fresh mint (use half)
1 unwaxed lime (use half)
320g diced butternut squash (use half)
1 mango (use half)
25g honey (use half)
1 tbsp curry powder (use half)

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
230g chickpeas (use half)

(Chickpeas, water, salt)
1 pomegranate (use a quarter)
40g rocket (use half)
80g coconut yoghurt (use half)

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
120g chestnut mushrooms (use half)

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	87Kcal	655Kcal
	366kJ	2742kJ
Fat	3.5g	26g
of which saturates	1.9g	14g
Carbohydrates	7g	53g
of which sugars	5.6g	42g
Protein	5.3g	40g
Salt	0.15g	1.1g
Fibre	2.0g	15g

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Prep in 10 High protein 1/3 daily fibre 5 of 5 a day

Spiced Paneer & Chickpea Traybake with Mango

Prep time: 10 mins

Total time: 40 mins

Cuisine: Indian

Food group: Dairy

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 tangy yoghurt. Juicy mango and lashings of lime to finish it off. All flavour. No fuss.

Cooking Instructions

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.

Preheat the oven to 220C / fan 200C / gas mark 7. Cut the paneer into 6 rectangles. Drain and rinse the chickpeas. Halve the mushrooms. Finely chop or grate the ginger.
Put the paneer, chickpeas, mushrooms, diced squash and ginger into a large roasting tin. Add 1 tbsp of yoghurt, the curry powder, 1 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 veg.
Roast in the oven for 25-30 mins, until the squash is cooked and the paneer is golden brown.
In the meantime, deseed half 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 in the rocket. Put the remaining yoghurt into a small bowl and add the juice from the remaining lime. Stir to combine.
Serve into bowls, with the paneer placed on top. Spoon over the mango and pomegranate salsa and serve the lime yoghurt alongside.