Roasted Spiced Mushrooms and Paneer with Squash, Pomegranate and Mango

Name: Rukmini Iyer's Roasted Mushrooms and Paneer | Easy Traybake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 3–4
Ingredients: 225g paneer, cut into 2cm cubes; 600g butternut squash, cut into 2cm cubes; 250g chesnut mushrooms; 1 x 400g tin of chickpeas, drained; 2 tbsp olive oil; 1 tbsp yoghurt; 2½cm ginger, peeled and grated; 2 tsp ground coriander; 2 tsp ground cumin; ½ tsp ground turmeric; 1 tsp chilli flakes; 1 tsp sea salt flakes; 125g pomegranate seeds; 1 mango, peeled and cut into small chunks; 1 tsp brown sugar; 10g fresh coriander or mint; 1 tsp freshly ground black pepper; ½ lime, zest and juice; naan bread and natural yogurt

by Rukmini Iyer from The Roasting Tin Around The World

This simple traybake with roasted mushrooms, squash and paneer is best served with a fresh mango and pomegranate salsa and warm naan breads.

Vegetarian Tray Bake Dinner Party

Serves 3–4

Total 55 min

Prep 15 min

Cook 40 min

Easy

Introduction from Rukmini Iyer

Texturally paneer and mushrooms work beautifully when simply roasted together with spices and squash. Along with the mango and pomegranate salsa, this is a flavoursome combination inspired by a New Zealand fusion dish I read about on holiday.