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 tangy yoghurt. Juicy mango and lashings of lime to finish it off. All flavour. No fuss.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Serving size
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, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
Nutritional Information
Calories: 655
Protein: 40g
Carbs: 53g
Fat: 26g
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, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, 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)
Nutritional Information
Calories: 655
Protein: 40g
Carbs: 53g
Fat: 26g
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 tangy 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 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.
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